Peel and crush garlic. Slice avocado. Tear spinach leaves. Combine kidney beans, garlic clove, cilantro sprigs, and 2 tbsp water in a small saucepan. Add a pinch of salt and bring to a boil, then lower heat and simmer, covered partially, for approx. 5 min.
Add cooked quinoa and torn spinach leaves to bean mixture with a pinch of salt. Stir to combine, then partially cover and let cook over low heat for approx. 2 min.
In a frying pan, heat olive oil over medium-high heat and fry egg. Season with salt and pepper.
Remove garlic clove and cilantro stems from quinoa mixture and transfer mixture to a serving bowl. Top with avocado slices, fried egg, and cilantro leaves. Serve with hot sauce to taste.