Bring a small pot of water to boil and add a pinch of salt. Pour in the red quinoa and boil for 10 minutes or until cooked. Drain the quinoa and then place into a bowl to cool down.
Place the diced shallot, garlic and thyme into a pan with extra virgin olive oil. Cook on a low heat until the shallots are transparent.
Once the shallots are soft, remove the thyme and pour the oil, shallots and garlic into the bowl of quinoa.
Mix in the chopped herbs, baby spinach, diced avocado, feta and balsamic vinegar. Season with salt and pepper.
Place mixture onto a plate and serve with the grilled zucchini ribbons and poached eggs.
Recipe courtesy of Kristian Gamble at Ripples
Serving Size 1