Place the large eggs in a pot and cover them with cold water, about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid, remove it from the heat, and let the eggs sit for 9 to 12 minutes depending on how firm you prefer the yolks.

While the eggs are cooking, take a ripe avocado, slice it in half, and scoop the flesh into a mixing bowl. Using a fork, mash the avocado until it’s creamy and smooth, adjusting the texture to your liking.

In a large mixing bowl, add your cooked quinoa and then incorporate halved cherry tomatoes and diced cucumber. Stir the ingredients together gently.

Once the initial bowl ingredients are well mixed, fold the mashed avocado into the quinoa mixture.

Once the eggs are finished cooking, transfer them to a bowl filled with ice water for about five minutes. After cooling, gently peel the eggs and slice them in half lengthwise.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.

Pour the prepared dressing over the quinoa and avocado mixture. Gently toss all the ingredients together.

Spoon the dressed quinoa and avocado mixture into individual serving bowls. Top each bowl with the sliced hard-boiled eggs and garnish with fresh cilantro or parsley. Sprinkle red pepper flakes on top if desired.