Start by placing the large eggs in a medium saucepan, covering them with cold water about an inch above the eggs. Bring the water to a boil, cover, and remove from heat. Let sit for 9-12 minutes.

Prepare a bowl of ice water while the eggs are cooking. Transfer the hot eggs to the ice water using a slotted spoon and let sit for 5 minutes to cool.

Slice the ripe avocado in half, remove the pit, scoop the flesh into a mixing bowl, and mash it to your desired creaminess.

In a large mixing bowl, combine your cooked quinoa, halved cherry tomatoes, and diced cucumber. Gently stir to mix the ingredients.

Gently fold the mashed avocado into the quinoa mixture, ensuring it coats the ingredients without becoming too mushy.

Once the eggs are peeled, slice each egg in half lengthwise and set aside for topping your bowl.

Whisk together fresh lemon juice, olive oil, salt, and pepper in a small bowl, adjusting the seasoning as needed.

Drizzle the dressing over the quinoa and avocado mixture, then toss gently to coat every ingredient evenly.

Divide the quinoa and avocado mixture evenly between bowls and top with sliced hard-boiled eggs, fresh herbs, and red pepper flakes.