Hard-cook the eggs until the whites and yolks are firm. Cool, peel and refrigerate. Prepare the quinoa according to its package and weigh 250 g after cooking.
Divide the quinoa, eggs, tomatoes and cheddar among five containers. Each portion gets 50 g cooked quinoa, two eggs, 20 g tomatoes and 10 g cheddar.
At serving time add 40 g avocado flesh to each bowl, plus salt, pepper or hot sauce to taste. Cool cooked ingredients promptly, refrigerate, and use the cooked quinoa within 3–4 days or freeze later portions separately.
Contains eggs and dairy.Estimated nutrition is for one of 5 equal portions. Use 200 g edible avocado flesh for the five bowls, or 40 g per bowl. The quinoa weight is cooked. Add avocado near serving time.