Quinoa-avocado breakfast salad

Try this instead of your usual oatmeal.

“Feel free to doctor this simple recipe with whatever fresh veggies you have on hand,” says Julia Gartland, a New York City-based recipe developer. For even more of a Mediterranean feel, try adding Kalamata olives, briny capers, or omega 3-rich fish. In the blue zone (where people are more likely to live longer), it’s typical to eat varieties such as anchovies for breakfast.

This recipe is part of our meal prep series. Click here for the full plan.

Recipe development, food styling & photography by Julia Gartland


1 cup cooked quinoa
2 tablespoons scallion, sliced
¼ cup microgreens
1 six-minute egg
2 tablespoons feta, crumbled
½ avocado
1 tablespoon lemon juice
1 teaspoon extra virgin olive oil
Flaky sea salt, to taste
Freshly ground pepper, to taste



In an airtight container, add quinoa, scallion, and microgreens. Place egg, feta, and avocado in a separate container.


Combine lemon juice, olive oil, salt and pepper together in a separate small container and store everything in the fridge.



Peel the egg and slice in half and slice the avocado. Top the salad with egg, avocado, and feta, then toss with the olive oil and lemon dressing.