Healthy Breakfast Bowl with Dukkah Eggs and Quinoa

1 - Breakfast, Main

Prep Time: 10 min Cook Time: 25 min Total Time: 40 mins Servings: 4 Source:

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

Directions

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.