First, prepare Quinoa & Brown Rice: Bring water to a boil in a medium-size saucepot and then add package of quinoa and brown rice. Reduce heat to a simmer, cover and cook 15 minutes or until most all of the liquid is absorbed. Remove the pot from the heat and let stand 5 minutes to absorb.
Preheat oven to 375ºF. Prepare a 12-inch oven-proof skillet or a 9x13 pan with nonstick spray.
Fluff and stir cooked quinoa & brown rice, then transfer mixture to a large bowl. Mix in black beans, corn, garlic powder, olive oil, and lime juice. Spread mixture into prepared skillet or pan. Evenly pour the enchilada sauce over mixture, and sprinkle cheese evenly on top. Make five small indentations in the top to cradle the eggs for baking. Crack one egg at a time into a small dish and then carefully slide it into the indentation. Repeat for remaining eggs. Season eggs with salt and pepper as desired.
Bake in a 375°F oven for 20 to 25 minutes or until the egg whites are completely set, but the yolks are still runny. Serve immediately with freshly diced cilantro and green onions sprinkled on top.