EGG SALAD

You will need:

The following Ingredients:

- 1 cup quinoa

- 2 cups water

- 2 large eggs

- 2 cups fresh spinach

- half avocado, sliced

- 1 tablespoon olive oil

- 1 tablespoon lemon juice

- Salt and pepper to taste

- Fresh parsley for garnish (optional)

Instructions:

1. Cook the Quinoa:

   - Rinse the quinoa under cold water.

   - In a medium saucepan, combine quinoa and water. Bring to a boil.

   - Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.

   - Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

2. Boil the Eggs:

   - Place the eggs in a saucepan and cover with water.

   - Bring to a boil over medium-high heat.

   - Once boiling, remove from heat and cover the pan. Let the eggs sit for 9-12 minutes, depending on your preferred level of doneness.

   - Transfer the eggs to a bowl of ice water to cool. Peel and set aside.

3. Prepare the Spinach:

   - In a large skillet, heat the olive oil over medium heat.

   - Add the spinach and sauté until wilted, about 2-3 minutes.

   - Season with salt and pepper to taste.

4. Assemble the Salad:

   - In a large bowl, combine the cooked quinoa and sautéed spinach.

   - Drizzle with lemon juice and toss to combine.

   - Slice the boiled eggs in half and arrange them on top of the quinoa-spinach mixture.

   - Add the sliced avocado.

5. Garnish and Serve:

   - Sprinkle with fresh parsley if desired.

   - Season with additional salt and pepper to taste.