5 minutes
Cook Time
20 minutes
Cooking Level


  • 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


Step 1

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.

Step 2

Bring the water to a rapid boil, then turn heat to low and place eggs into the pot for 5 minutes to cook.

Step 3

Place quinoa, spinach, and cucumbers in a bowl.

Step 4

Slice Avocado and soft-boiled egg to your liking, then add to bowl.

Step 5

In a small bowl whisk together the tahini, water, lemon juice, sriracha and paprika.

Step 6

Dress and garnish with hot pepper flakes, salt, garlic and oregano.

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