Quinoa Salad with Avocado & Soft-Boiled Egg

Cook the eggs for 6 minutes in a pot of boiling water. Once cooked, plunge them into cold water to stop the cooking. Peel carefully. Set aside.

Meanwhile, wash and halve the cherry tomatoes.

Halve the avocado, remove the skin, then cut into slices.

Prepare the quinoa according to the package instructions.

In a bowl or deep plate, serve the quinoa with the avocado, cherry tomatoes, rocket and fresh goat cheese. Season with a drizzle of olive oil and balsamic glaze. Add the soft-boiled egg, halved, on top. It's ready!