Cook the quinoa as per instructions. Once cooked mix with the parsley, mint, tomato and a pinch of salt.
Soft boil the eggs or to your liking in a pan of boiling water (about 4-5 mins).
Sauté the spinach in the butter/oil and miso and mix through the sesame seeds. Half the avocado and squeeze over ¼ of the lime juice and season n with salt.
Plate the rocket, eggs, spinach, quinoa tabbouleh and avocado with a lime wedge.