Red Quinoa Salad with Basil Vinaigrette

Ingredients: 100 g cooked red quinoa 10 g sliced black olives 6 cherry tomatoes 10 g Atlanta pesto sauce 2 hard-boiled eggs Lemon Salt to taste Capers to taste. Preparation: Allow the cooked quinoa to thaw and drain. Adjust the seasoning with salt and add olive oil, Atlanta pesto and the sliced olives; add the spring onion and leave to rest for about five minutes. Season the diced avocado with salt, pepper and lemon juice. On a plate, place a bed of seasoned red quinoa, alternating cherry tomatoes and diced avocado, and the boiled egg white. Garnish with egg yolk powder and capers.