Ingredients (Serves 1)
30g (dry weight) quinoa
1 egg
40g spinach leaves
5 cherry tomatoes, halved
15g feta cheese, diced (use dairy free if preferred)
30g ripe avocado
A pinch of sea salt and ground black pepper
2 tsps freshly squeezed lemon juice
1 tsp olive oil
1 tsp red wine vinegar
Nutrition
Per Serving: 422 Calories, 31g Carbs, 16g Protein, 26g Fat
Preparation
Bring a small saucepan of water to a boil
Add the quinoa, stir well and simmer gently
Cook for 15 minutes, or until tender. Drain well
Place the egg in a saucepan of boiling water using a slotted spoon
Reduce heat and simmer gently for 7 minutes
Remove the egg from the saucepan and immerse in cold water for 2 minutes
Peel the egg and slice in half
Place the spinach leaves in a serving bowl
Add the quinoa, egg, tomatoes and feta
Mash the avocado in a bowl with the salt, pepper, and lemon juice
Mix the olive oil and red wine vinegar in a jug and drizzle over the salad