Fill your kettle and boil it. Tip the quinoa into a small pan. Pour in 150ml boiling water. Cover, bring to the boil and simmer for 10-12 mins, till the water has been absorbed. Take off the heat.
Meanwhile, peel and thinly slice the shallots. Pop them into a large bowl. Zest and juice in the lime. Season. Scrunch together with your hands for 1 min, then set aside.
Fill a pan with hot water from the kettle. Return to the boil. Shred the kale leaves. Simmer them in the water for 2 mins, then lift out with tongs and rinse under a cold tap. Wring well to squeeze out any excess water and set aside. Keep the water in the pan.
Return the pan of water to the boil and carefully add the eggs. Simmer for 7 mins (8 mins for firmer yolks) then plunge them into a bowl of cold water.
Finely chop the mint leaves and coriander leaves and stalks. Halve the avocado, discard the stone and skin and slice the avocado into thick pieces.
Tip the quinoa into a bowl, draining away any excess water. Pour in the shallots and their dressing with 1 tbsp olive oil. Fold in the herbs and kale. Peel and halve the boiled eggs.
Divide the salad between 2 plates. Top with the avocado, eggs, and some salt and pepper to serve.