Quinoa with egg and avocado


  • 4 tablespoons quinoa
  • 3-4 cherry tomatoes
  • 1/2 avocado
  • 1 egg
  • salt and Pepper
  • basil
  • lemon juice
  • olive oil


Cook the quinoa according to the instruction on the packaging. Season with salt, drizzle with olive oil and lemon juice. Cook the egg on a non-stick frying pan or use a splash of olive oil. Then season with salt and pepper. Decorate with avocado, basil and cherry tomatoes.

Note! The dish can be served both for breakfast and lunch.

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