Layered Egg & Quinoa Verrines

My friend Natalie eats this for breakfast at Penn Station every a.m. on her way to work in Manhattan at Pret-a-Manger, which is pronounced PRETT (rhymes with Brett) ah mahn-JHAY, (not "manger" as in baby Jesus).

Pret a Manger means "Ready to Eat", a play on words like "Pret a Porter" (ready to wear). Ah, the French are such pains aren't they?

This much loved NYC fast food chain restaurant serves very decent, healthy breakfasts and lunches.

They sell a little plastic cup called an Egg & Quinoa Pot. Grab one and go.
No dressing is needed, it's just a little cup of protein and flavor.

She told me about it and I was intrigued and decided to make it at home for my own breakfast/lunch.

I think these are better served in glass jars, if you ask me.

Layered Egg & Quinoa Verrines: (layer in this order)

cooked quinoa
defrosted frozen peas (optional)
fresh parsley
cubed ripe avocado (sprinkled w/ kosher salt)
quartered grape tomatoes
chopped arugula leaves
a few slices of hardboiled eggs

Add the parsley and cooked peas to the quinoa and let cool.

Once the quinoa has cooled, start layering.

Pack this stuff in Ball jars or verrines or plastic cups to bring to work for a healthy snack or lunch, packed w/ protein.

I didn't feel it needed any vinaigrette, but go ahead and drizzle some on if you like.

These were so good!!