Asparagus, Quinoa & Dukkah Salad with Poached Eggs
1 cup quinoa, rinsed
2 cups vegetable stock
¼ cup olive oil, divided
3 bunches asparagus, trimmed
½ bunch mint, chopped, plus extra to serve
4 spring onions, thinly sliced
1 tsp apple cider vinegar
4 eggs
¼ cup dukkah
sea salt & black pepper
Place quinoa and stock in a small saucepan over medium heat. Bring to a low simmer, cover and cook for 10-12 minutes until quinoa is tender and stock has been absorbed. Cover and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a teppanyaki/ grill plate or large frypan over medium heat. Toss the asparagus in 1 tablespoon of oil and season with salt and pepper. Grill for 2-3 minutes, turning, until crisp tender. Transfer to a board and cut asparagus into thirds.
In a large bowl, combine quinoa, asparagus, mint and spring onion with remaining olive oil. Season and toss to combine.
Bring a large saucepan of salted water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs separately into water. Cook for 3 minutes for a soft yolk. Remove with a slotted spoon onto paper towel. Pat dry and season with salt and pepper.
To serve, divide quinoa salad between 4 serving plates and top with poached eggs. Sprinkle with dukkah and garnish with extra mint leaves.
Gluten Free & Vegetarian
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
