Egg & Avocado Quinoa Bowl

5 minute
Prep time

6 minute
Cook time

2 minute
Resting time

794 cal.
Per serving

Ingredients for 1

1 cup

Quinoa (cooked)

Egg

1/2

Avocado

1/4 cup

Sun-dried tomatoes

1.5 oz

Comté cheese

1 handful

Spring mix lettuce

Stovetop, Pot (small)

Step 1
In a pot of boiling water, cook the eggs for 6 min. As the eggs cook, prep a bowl of ice water. After 6 min, transfer the eggs to the ice water to stop the cooking. Once cool to touch, peel off the shells & set aside.
Step 2
In the meantime, thinly slice the cheese into strips, using a vegetable peeler.
Step 3
Slice the avocado in half. Discard the skin & the pit. Dice the avocado.
Step 4
Drain & slice the sun-dried tomatoes into strips.
Step 5
Prepare the quinoa according to the package instructions.
Step 6
Serve the quinoa with the lettuce, avocado, sun-dried tomatoes & cheese. Top with the soft-boiled egg cut in half & re-season to taste. Enjoy!