A recent feature in the “San Francisco Chronicle’s ” Food & Wine section presented a Red Quinoa, Garbanzo Bean, Spinach and Fried Egg dish that caught my eye with its “Fast & Fresh” title. Substituting what I actually have on hand with the suggested ingredients is always the game at ChezHelvetica. Not red, yet organic quinoa, and arugula instead of spinach, made a delectable combination with onions sauteed in butter, extra virgin olive oil and wine. The final suggested recipe ingredient was harissa. Thanks to Priscilla, Queen of the Desert, her fiery salsa ignited the dish. Sabra Hummus and Stacy’s Simply Naked Pita Chips completed the meal. Since I was “forced” to buy red wine for the recipe, we happily imbimbed on Peachy Canyon‘s Incredible Red Zinfandel. Medjool dates and almonds crowned the evening!