3leavesparsley or cilantroOPTIONAL, just for decoration if you have on hand
Remove the Instant Pot's lid and press on sauté. It takes about 2 minutes for it to heat up. In the meantime you can peel and chop the onion and peel and crush the garlic. If you think you need more than 2 minutes to do that, then peel and chop the onion ahead of time, before pressing "sauté".
Once Instant Pot indicates it's "hot" add about a tablespoon of avocado oil or any other flavorless cooking oil. Add chopped onion and crushed garlic and sauté while constantly stirring until the onion becomes translucent.
Add quinoa and sea salt and fry/toast for a good 3-5 minutes while constantly stirring.
Add water, give it a quick stir, add 2 eggs if it's a bowl for 1 and 4 eggs it it's bowls for 2, and immediately put on lid and seal. Make sure the venting knob is set to sealing. Press "cancel" and then "manual" and set the Instant Pot to 1 minute on high pressure.
Set your phone's alarm (or any other you have on hand) to 21 minutes.
While quinoa and eggs are cooking, peel and slice carrot into fine stripes. Wash and slice cucumber into fine stripes. Wash and quarter grape tomatoes. And prepare dressing by adding tahini, honey, lemon juice and avocado oil in a sealable container and shake.
Once your phone's alarm went off after the 21 minutes, open the instant pot, remove the eggs and let cold water from the tab run over them until they are cold enough for your to touch and peel.
Spoon quinoa into bowl(s), add sliced carrots, cucumbers, quartered tomatoes and halved boiled eggs. Add half an avocado per bowl in any shape you desire. I love scooping out balls with my melon baller to make it look pretty. Drizzle as much Tahini Dressing over it as you wish and DIG IN!