- 4 Count Pure Flavor® Mini Cucumbers, sliced
- ½ cup quinoa
- ½ avocado, sliced
- ½ cup spinach
- 1 soft-boiled egg
- 1 tbsp oregano
- 1 tbsp paprika
- 1 garlic clove, diced
- 1 tbsp hot pepper flakes
- 1 pinch salt, to taste
- ½ cup tahini
- ½ cup fresh lemon juice
- 2 tbsp cold water
- ½ tbsp sriracha sauce
Simmer quinoa for 10 minutes on medium-high heat, or until liquid is soaked in completely. Remove pot from heat and let stand, covered, for 5 minutes.
Bring the water to a rapid boil, then turn heat to low and place eggs into the pot for 5 minutes to cook.
Place quinoa, spinach, and cucumbers in a bowl.
Slice Avocado and soft-boiled egg to your liking, then add to bowl.
In a small bowl whisk together the tahini, water, lemon juice, sriracha and paprika.
Dress and garnish with hot pepper flakes, salt, garlic and oregano.
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