6. While the quinoa is cooking, rinse and drain 1 can black beans. Dice 1 ripe avocado. Finely grate the zest of 1 medium lime (about 1 tablespoon) and add to the reserved bowl. Squeeze the juice from 2 medium limes into the bowl (about 1/4 cup). Add 1/2 cup yogurt and the remaining 1/4 teaspoon kosher salt, and stir to combine. (If too thick to drizzle, add 1 tablespoon water.)

7. When the quinoa is ready, remove it from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork. Add the drained black beans and 2 packed cups baby spinach and stir until the spinach begins to wilt. Cover to keep warm.

8. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat until shimmering. Crack 2 large eggs into the skillet, season with salt and pepper, and let cook undisturbed until the whites are crispy and golden-brown on the edges and set, and the yolks are runny, 2 to 4 minutes. Repeat with the remaining 1 tablespoon of olive oil and 2 eggs.

9. Divide the quinoa between 4 shallow bowls. Top each one with a fried egg, avocado, pico de gallo and a drizzle of yogurt sauce.

Recipe notes: The quinoa can be made and refrigerated in an airtight container up to five days in advance. The yogurt sauce can be stored in an airtight container in the refrigerator for up to seven days.

(Grace Elkus is deputy food director at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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