Avocado, Feta and Egg Breakfast Bowl
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.