Start by cooking the eggs.
For soft-boiled, bring a pot of water to a boil, then reduce heat to a simmer.
Gently lower eggs into water and let simmer for 6 minutes.
Remove from water and run cold water over top to stop the cooking.
Set aside and peel when ready to use.
In a large bowl, combine arugula, tomatoes, cucumber, and quinoa.
Drizzle a little olive oil over top, season with salt and pepper, then toss together.
Divide salad among 2 plates.
Top with sliced avocado and halved egg (2 halves, 1 whole), then sprinkle herbs and almonds over top.
Season to taste with salt and pepper, a squeeze of lemon juice, and a final drizzle of olive oil.
Eat!