Name: Quinoa pilaf with beetroot, egg and tahini yoghurt
Yield: 4
Ingredients: 2 tbsp olive oil; ½ Spanish onion, finely diced; 1 garlic clove, finely chopped; Finely grated rind and juice of 1 lemon; 180 gm quinoa; 400 ml hot vegetable or chicken stock; 8 eggs, at room temperature; 2 beetroot, peeled and coarsely grated; To serve: coarsely chopped mint, flat-leaf parsley and coarsely chopped or slivered pistachio nuts; Tahini yoghurt; 200 gm Greek-style yoghurt; 2 tbsp extra-virgin olive oil; 1½ tbsp tahini; Juice of 1 lemon, or to taste; ½ garlic clove, finely chopped

Ingredients

2 tbsp olive oil

½ Spanish onion, finely diced

1 garlic clove, finely chopped

Finely grated rind and juice of 1 lemon

180 gm quinoa

400 ml hot vegetable or chicken stock

8 eggs, at room temperature

2 beetroot, peeled and coarsely grated

To serve: coarsely chopped mint, flat-leaf parsley and coarsely chopped or slivered pistachio nuts

Tahini yoghurt

200 gm Greek-style yoghurt

2 tbsp extra-virgin olive oil

1½ tbsp tahini

Juice of 1 lemon, or to taste

½ garlic clove, finely chopped

Method

Main

1.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.

2.Meanwhile, boil eggs (7 minutes for soft yolks), drain, refresh under cold running water, peel, halve and set aside.

3.For tahini yoghurt, combine ingredients and 2 tbsp hot water in a bowl and season to taste.

4.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.

Styling by Emma Knowles