Avocado Rose Breakfast Bowl
Warm the quinoa and broth in a small skillet, pour into a serving bowl. Return the pan to the heat, add the ghee; once hot add the egg, cook to desired texture.
In the meantime, slice the avocado into thin slices, spread the slices out then roll into a circle. Use a spatula of to scoop up and place in the serving bowl. Add the cooked egg to the middle. Scatter with the hemp and pumpkin seeds. Pour any remaining ghee from the egg pan over the top.
Finish with a pinch of flaky sea salt.
Best use of left over quinoa!