¼ cup of quinoa
Low salt vegetable stock
1 boiled egg
½ an avocado sliced
½ cup of salad leaves
Chopped tomatoes
Black pepper
½ a spring onion, chopped

Dressing
1 tablespoon of olive oil
1 teaspoon of lemon juice
½ teaspoon of Dijon mustard
½ clove of garlic finely chopped

1. Cook the quinoa according to packet instructions (cook in low salt vegetable stock)
2. Slice the avocado and chop the tomatoes.
3. Put all the dressing ingredients into a jar, shake well and set aside.
4. Once the quinoa has cooked and cooled a little, assemble your breakfast bowl. Quinoa on the bottom, then top with the rest of the ingredients. Drizzle over the dressing.
5. Serve.