Ingredients:

  • 1 cup (185g) cooked quinoa
  • 2 cups (60g) baby arugula or baby spinach
  • 1/2 cup (75g) cherry tomatoes, halved
  • 2 large eggs
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 cup (30g) crumbled feta cheese
  • 1 large ripe avocado (150g)
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.5g) cracked black pepper

Instructions:

  1. In two serving bowls, divide the baby arugula and cooked quinoa evenly, then toss in the halved cherry tomatoes.
  2. Heat the olive oil in a skillet over medium heat. Crack the eggs gently into the pan. For sunny-side up, cook until the whites are set and opaque but the yolk remains liquid. For jammy eggs, cover the pan with a lid for 60 seconds to steam the tops.
  3. In a small bowl, mash the avocado with lime juice, salt, and pepper until it reaches a chunky-smooth consistency.
  4. Scoop the mashed avocado onto the quinoa base, nestle the cooked egg beside it, and sprinkle the crumbled feta over the top.