Lunch: Mexican Quinoa Salad

Lunch: Mexican Quinoa Salad

Ingredients:
1 - 2 fresh eggs (1.1g of sugar and carbs per 100g)
water
pinch of salt (makes peeling easier)

Directions:
* If eggs are room temperature use tap water, if cold use cold water - so they don't
crack)
1. Place the fresh eggs gently in an empty saucepan.
2. Fill the pot with enough water to completely cover the eggs
3. Turn heat on to high and bring eggs to the boil.
4. Then turn to low and simmer for another 3 - 5 minutes depending if you like
soft or hard boiled eggs. To help, you can take an egg out and spin it on the
bench. (If it spins quickly it's more hard boiled than if it spins slowly)
5. Once done, plunge into cold water under a running tap and peel.
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