Before you start, bring a medium pot of salted water to the boil.
Prep beans. Cook quinoa in pot of boiling water for about 12 minutes. Add beans to pot and cook a further 2-3 minutes, until tender with a slight bite. Drain, return to pot and stir through spinach.
Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel and cut into halves.
Prep tomatoes and avocado
Quinoa topped with eggs, avocado and tomatoes. Season with salt and pepper
Notes
Allow ingredients to cool and store in airtight containers for the next two mornings.Energy 1539 kJ | 368 kCal | Carbohydrates 31.1 g | Protein 18.6 g | Fat 17.5 g