Californian breakfast salad with eggs, avocado and quinoa

Ingredients

For 1 serving

• Quinoa35 g
• Eggs2
• Avocado50 g
• Cherry tomatoes80 g
• Arugula30 g
• Sunflower seeds6 g
• Lemon juiceto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: eggs,

In season: May – September

Method

1. Rinse the quinoa in a fine sieve under running water to remove its bitterness; put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over a low heat for 15 minutes, until the water is absorbed and the grains show their white thread; fluff it with a fork and let it cool slightly.
2. Meanwhile, bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 7 minutes, until the white is firm and the yolk still soft in the centre; cool them in cold water, peel and halve them.
3. Toast the sunflower seeds in a dry small frying pan over a medium heat for 2 minutes, until lightly golden; wash the rocket and cherry tomatoes and halve the tomatoes.
4. Halve the avocado, remove the stone and slice the flesh.
5. Assemble the bowl with the rocket, quinoa, tomatoes, avocado and eggs; dress with the oil, lemon juice and a pinch of salt and finish with the sunflower seeds.