1/4 cup cooked quinoa
1/4 cup purple cabbage, shred
1/2 small carrot, shred
5-10 almonds, soaked
1 organic egg, boiled for 5min
handful of spinach, lightly steamed
1/4 avocado, sliced
1 tsp lime juice
1 tsp sesame seeds
1 tbsp EVOO (extra virgin olive oil)
Start by boiling the egg in a small saucepan with 1 inch of water in the bottom. Bring the water to a boil for 5min and then remove from hot water. Soak in cold water for another 5min before peeling off the eggshell and then slice the egg in half.
While the egg is cooking, add the cabbage and carrot to a food processor and shred to make a carrot-cabbage slaw.
Prepare your breakfast bowls by adding the cooked quinoa, avocado, and the slightly steamed spinach to the plate.
Then add the egg, carrot-cabbage slaw, almonds and sesame seeds.
Drizzle with olive oil and lime. Season with a touch of salt and pepper.