Healthy breakfast bowl with dukkah eggs and quinoa

Ingredients

• 1 cup (200g) white quinoa, rinsed

• 1 3/4 cup (430ml) water

• 4 eggs, shells rinsed well

• 170 grams asparagus, trimmed, halved crossways

• 1 tablespoon extra virgin olive oil

• 2 tablespoons pistachio dukkah (see tips below)

• 300 grams baby spinach, washed well

• 1 avocado, sliced thinly

Tahini dressing

• 1/2 cup (70g) unhulled tahini

• 1 tablespoon extra virgin olive oil

• 1/4 cup (60ml) lemon juice

• 2 tablespoon water

Method

Breakfast bowl

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 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. Cut asparagus in half diagonally.

3. Meanwhile, make tahini dressing.

4. Peel eggs, place in a bowl; drizzle with oil. Place dukkah in a small bowl; roll eggs in dukkah to coat.

5. Serve quinoa with asparagus, spinach, avocado and eggs; drizzle with tahini dressing and season to taste.

Tahini dressing

6. Whisk all the ingredients in a small bowl until combined and emulsified; season to taste.

Notes

Dukkah is available in different forms from supermarkets and delis; any variety is suitable for this recipe. Alternatively, you can roll the eggs in toasted sesame seeds mixed with a little ground cumin.

Source: Womens Weekly Food