10 minutesBreakfast

Herbed breakfast bowl with quinoa, avocado and egg

Makes: four servings
Makes: four servings


  • 4 cups spinach
  • 1 lemon
  • 2 tbsp olive oil
  • 2 cups pre-cooked quinoa
  • ½ cup chopped parsley
  • 3 ½ tbsp dill
  • 4 hard-boiled eggs
  • 2 avocados


  1. Chop spinach and place in a bowl; drizzle with 2 tbsp lemon juice and 4 tsp olive oil. Add pre-cooked quinoa, parsley and dill and toss to combine. Season with salt and pepper.

  2. Cut hard-boiled egg and avocado flesh into wedges. Top bowl with hard-boiled egg and avocado and sprinkle with salt and pepper, as well as additional lemon juice to taste.