2 tbspolive oil½Spanish onion, finely diced1garlic clove, finely choppedFinelygrated rind and juice of 1 lemon180 gmquinoa400 mlhot vegetable or chicken stock8eggs, at room temperature2beetroot, peeled and coarsely gratedTo serve:coarsely chopped mint, flat-leaf parsley and coarsely chopped or slivered pistachio nutsTahini yoghurt200 gmGreek-style yoghurt2 tbspextra-virgin olive oil1½ tbsptahiniJuiceof 1 lemon, or to taste½garlic clove, finely chopped
Heat oil in a large saucepan over medium-high heat, add onion, garlic and lemon rind, season to taste and sauté until tender (3-4 minutes). Add quinoa and stir to coat in oil, then add hot stock and bring to the boil. Reduce heat to low-medium, cover with a lid and cook for 15 minutes without uncovering. Remove from heat, remove lid, cover with a clean tea towel, replace lid and stand for 5 minutes to steam. Season to taste and stir in lemon juice.
Meanwhile, boil eggs (7 minutes for soft yolks), drain, refresh under cold running water, peel, halve and set aside.
For tahini yoghurt, combine ingredients and 2 tbsp hot water in a bowl and season to taste.
Spread a little tahini yoghurt in the bases of serving bowls, spoon quinoa pilaf on top, top with beetroot and eggs, scatter with herbs and pistachio nuts, season to taste and serve with extra tahini yoghurt.