Preparation
5 minutes
Cook Time
20 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 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
Directions
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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American Breakfast Brunch Cucumber Cucumber Recipes Cucumber Salad Dairy Free Dinner Easy Meal Ideas Entrée Family Fast Fresh Gluten Free Healthy Lunch Main Courses Meal Mini Cucumbers Nut Free Power Bowls Protein Quick Salad Recipes Under 30 | Recipes Under 30 Minutes Vegetarian