Prep: 10 mins
Cook: 10 mins
Nutrition per serving:
23g Carbs 17g Protein
•1/4 cup (30g) quinoa
•1 tbsp. lemon juice
•4 handfuls of mixed salad leaves
•½ red bell pepper
•10 cherry tomatoes
•1 tbsp. coconut oil
Cook the quinoa according to the instructions on the packaging.
Cut the avocado into cubes, and drizzle with lemon juice. Cut the peppers into cubes, and tomatoes into halves.
Mix the quinoa with salad leaves, avocado, paprika and cherry tomatoes, and divide onto 2 plates.
Fry the eggs in a pan with the coconut oil. Top the salad with two eggs each. Season with salt and pepper then serve.