Cook quinoa and brown rice according to package instructions, (I used 1/2 cup of each and had a little over 1 cup leftover after 2 servings)
Dice a medium onion and place in a skillet with 1 tbsp vegetable oil and cook on medium low heat while stirring occasionally to caramelize the onion, 10 to 15 minutes.
Open a 14 oz. can of black beans and put in a strainer and rinse.
Add the beans to the caramelized onion in the skillet and heat until warmed, 3 or 4 minutes, (there was about 3/4 cup of leftover beans and onion)
Quarter a plum tomato lengthwise and use your thumb to remove the seeds, then dice.
Slice 1/2 of a ripe avocado
Boil 4 or 5 cups of water in a saucepan, then add eggs with a slotted spoon or small kitchen spider, and boil for 5 minutes for a runny yolk
Remove the eggs with the slotted spoon and place in ice cold water for 30 seconds to cool slightly, then peel
Assemble the grain bowl as desired, drizzle with taco sauce and lightly salt and pepper the dish.
Garnish with green onion and cilantro