Quinoa warm brunch salad Recipe | Home Beautiful

Ingredients

• ¾ cup tri-colour quinoa
• 4 eggs, at room temperature
• 1 tsp white wine vinegar
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 200g button mushrooms, thickly sliced
• 1 bunch asparagus, trimmed, cut into 5cm lengths
• sea salt flakes and cracked black pepper, for seasoning
• ½ bunch kale (200g), stems removed, rinsed, roughly chopped
• 100g baby spinach leaves, rinsed
• 150g greek feta, cut into 1cm cubes
• 1 large avocado, quartered, peeled, thickly sliced
• Dried chilli flakes, to serve (optional)