Start by bringing a medium-sized pot of water to a gentle boil over medium heat. Carefully lower the eggs into the boiling water using a slotted spoon and let them cook for about 9-10 minutes for perfect hard-boiled eggs. When the timer goes off, transfer the eggs to a bowl of ice water to cool for a few minutes before peeling and slicing them into quarters.

While the eggs cool, grab a large mixing bowl. Add the roughly chopped fresh spinach, halved cherry tomatoes, diced cucumber, finely diced red onion, cooked quinoa, and crumbled feta cheese. Gently toss all these colorful ingredients together, ensuring they’re evenly distributed.

In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a sprinkle of salt and pepper. Using a whisk or a fork, blend these ingredients until they emulsify into a smooth dressing.

Pour the freshly made dressing over the salad mixture and gently toss the salad again, making sure each ingredient is lightly coated with the dressing.

To serve, take a generous scoop of the spinach mixture and create a colorful bed on each plate or bowl.

Next, slice each avocado half into wedges and carefully place them on top of the salad mixture. Then, arrange the sliced hard-boiled eggs over the salad for an added protein boost.

Sprinkle a handful of your choice of nuts or seeds over the assembly for that extra crunch, then garnish with your favorite herbs.