Red Quinoa With Chickpeas, Spinach & Egg

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1 1/4 cups red quinoa

1 teaspoon kosher salt + to taste

1 (14-ounce) can chickpeas (garbanzos), drained and rinsed

2 tablespoons extra-virgin olive oil, plus more to taste

1/2 tablespoon butter (optional)

-- Freshly ground pepper

1 large onion, sliced

2 tablespoons apple cider vinegar or red wine

10 ounces pre-cleaned baby spinach

4 large eggs

-- Harissa or other hot sauce to serve (optional)

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