Avocado, Feta and Egg Breakfast Bowl



Protein (g)


Carbs (g)


Fat (g)


  • 1 egg

  • 40g spinach leaves

  • 30g (uncooked weight) tri-colour or plain quinoa, cooked according to packet instructions and drained well

  • 5 cherry tomatoes, halved

  • 15g Feta cheese, diced

  • 30g ripe avocado

  • a pinch of sea salt and ground black pepper

  • 2 tsps lemon or lime juice

  • 1 tsp olive oil

  • 1 tsp red wine vinegar

  • a small handful of fresh coriander (optional), finely chopped


Place the egg in a saucepan of boiling water. Reduce heat and simmer for 7 minutes. Remove the egg from the saucepan and immerse in cold water for 2 minutes, or until cooled. Peel the egg and slice in half.

Assemble the spinach leaves in a serving bowl. Add the cooked quinoa, egg, tomatoes and Feta.

Mash the avocado in a bowl with the salt, pepper, and lemon/lime juice.

Mix the olive oil and red wine vinegar in a jug and drizzle over the salad. Garnish with coriander (if using) and serve.


Consume immediately