¼ cup Quinoa

½ cup Water

¼ Lemon

2-3 Eggs

¼ Avocado, sliced

1 cup Spinach/Rocket

1 tbsp Goats Cheese 

Fresh Dill

Sprinkle Chilli Flakes

1. Add quinoa and water to a saucepan and bring to a boil, place a lid on and reduce to a simmer for 15 minutes (feel free to double quinoa quantities to store half for a future breakfast). Once cooked, squeeze lemon juice over quinoa and fluff with a fork.

2. Cook eggs to your liking. 

3. Fill your bowl with lemon quinoa, eggs, avocado, spinach/rocket and goat’s cheese.

4. Sprinkle with dill and chilli flakes.