This makes for a fantastic grab and go, pre prepped for your morning rush breakfast solution. Yes salad is your breakfast solution. Because it’s acceptable to eat salad at all other times of the day so why not breakfast? I know fruit salad is a breakfast staple but I don’t really like fruit salad. It makes me think of nasty hotel breakfast buffets or syrupy concoctions. This is a savoury salad, full of greens and they typical things you might eat for breakfast – just in a  salad.

Avocado is an acceptable breakfast food, as are eggs, spinach and tomato. Sweet potato can make an appearance in fritters, as can broccoli. I’ve also made quinoa pancakes before. Therefore, this is all breakfast food it’s just that we don’t typically think of eating a salad for breakfast… and I’m not sure why not. I’ve always been fancy free when it comes to breakfast, I”m just as happy to eat last night’s leftovers as have porridge, so this isn’t that different to what I would normally eat.

If you’re having this at home you could easily do a poached egg on top. However, I wanted to make something that you can grab out of the fridge in the morning and eat on your way out the door. I am not the kind of person who gets up in time to eat breakfast at home. I typically eat it at work while checking emails so this kind of thing is perfect for me. I know I should be more mindful of my meal times and take time to enjoy them but life is what it is and at the moment I always seem to be scrambling for time to do anything.

You could also add some smoked salmon for more omega 3’s and protein but this salad has most of your morning needs covered. Good fats from the avo and olive oil to help keep you full as well as the protein rich eggs and quinoa. Lots of greens and other veg to load you up on nutrients and even some seeds for essential vitamins and minerals. Your basically winning at life with this one. Use what ever vegetables you have to use but I would strongly recommend a leafy green, tomato and avocado and some sort of root vegetable as it delivers the breakfasty vibe. That said, this also makes a great lunch.

Prep the night before to make your mornings a healthy, delicious breeze.

Serves 2


1/2 cup quinoa

1 cup broccoli florets

1/2 cup asparagus spears, chopped into 2 inch pieces

2/3 cup roughly chopped snow peas

1/2 up roughly chopped cucumber

1/2 cup herbs (basil, coriander, mint or parsley would all work)

1 cup spinach

1 cup chopped roast sweet potato (cook small sweet potatoes in an oven at 150 degrees celsius for about an hour, you can leave the skin on)

1/2 tomato, diced

1 spring onion finely sliced

a good drizzle of olive oil

a generous squeeze of lemon

salt and pepper

4 Tbs plain yoghurt

2 eggs

1/2 an avocado, sliced

1 tsp sunflower seeds

1 tsp pumpkin seeds

1 tsp flaxseeds


Rinse quinoa thoroughly, and combine in a pot with1 cup bone broth or water. Bring to the boil then simmer for 15 minutes. Set aside.

Fill a small pot of water with water and bring to a simmer, add the broccoli florets and asparagus and cook for a couple of minutes until bright green and remove with a slotted spoon. Add eggs to the simmering water and cook for 4 minutes. Remove from water, peel and slice in half.

Combine quinoa with olive oil and lemon juice, mix.Divide between two bowls or containers. Top each bowl with the sweet potato, broccoli, asparagus, well washed spinach, spring onion, tomato, herbs, snow peas and cucumber. Add with the sliced avocado, seeds and egg.

If eating straight away also top with the yoghurt and mix everything through. If taking to work, leaving it in layers and add the yoghurt in the morning, this will help it keep best. Season, enjoy!

HH. x



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