Ingredients
Tahini dressing
Method
1.Place quinoa and the water in a saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes or until water is absorbed and quinoa is tender. Remove from the heat; stand, covered, for 5 minutes.
2.Meanwhile, cook eggs in a saucepan of boiling salted water for 6 minutes for soft-boiled, or until cooked to your liking. Remove with a slotted spoon; cool under running water. Return water to the boil. Cook asparagus for 3 minutes; drain and cut in half lengthways.
3.Meanwhile, make the Tahini dressing (see below).
4.Peel the eggs, place in a bowl; drizzle with oil. Place dukkah in a small bowl; roll eggs in dukkah to coat.
5.Serve the quinoa with asparagus, spinach, avocado and eggs; drizzle with the Tahini dressing and season well with salt and freshly ground black pepper.
Tahini dressing
6.Whisk all the ingredients in a small bowl until combined and emulsified; season to taste.
We used pistachio dukkah, but any variety is suitable for this recipe. You can also roll the eggs in toasted sesame seeds mixed with a little ground cumin.
Note
