- 1.
Rinse the quinoa and tip it into a pan. Pour in 150ml boiling water. Cover and bring to the boil, then simmer for 10–12 mins till the quinoa has absorbed the water and is tender. Take off the heat.
- 2.
Meanwhile, peel the shallots and very thinly slice them. Slide them into a bowl. Grate over the lime zest and squeeze over the lime juice. Sprinkle in a little salt and pepper. Stir and scrunch everything together with your hands till well coated, then set aside while you complete the rest of the dish.
- 3.
Fill a separate pan with boiling water and return to the boil. Strip the kale leaves and tear into pieces. Drop the kale into the boiling water for 2 mins. Scoop the kale out of the water with a slotted spoon and rinse with cold water. Squeeze out any excess water and set aside.
- 4.
Return the pan of water back to the boil and add the eggs. Simmer for 7 mins (8 for firmer yolks) then plunge them into a bowl of cold water.
- 5.
Finely chop the mint leaves and the coriander, leaves and stalks. Halve the avocado and scoop out the stone. Peel away the skin and slice the avocado into thick pieces.
- 6.
Tip the quinoa into a large bowl. Pour the pickled shallots and their dressing over the top, along with 1 tbsp olive oil. Fold in the chopped herbs and kale. Drain the eggs and peel off the shells. Slice in half.
- 7.
Arrange the quinoa salad on 2 warm plates. Top with the avocado slices and eggs. Finish with a sprinkle of salt and pepper to serve.