The trick to cooking quinoa, a native of the Andes region, is to dry it well after it's boiled so it's light and fluffy - leave it in a sieve once it's drained for about 10 minutes, then place it in a bowl and fluff up the grains with a fork.
- 200gm quinoa
- 4 eggs, at room temperature
- 2 beetroot, peeled and diced
- 1 cup coriander, torn (loosely packed)
- 1/2 Spanish onion, thinly sliced
- 60ml extra-virgin olive oil (1/4 cup)
- 1 avocado, thickly sliced
- 1Cook quinoa in a large saucepan of boiling water (9 - 12 minutes). Drain well in a sieve, fluffing quinoa occasionally with a fork to help it cool and dry (10 - 12 minutes), then transfer to a bowl.
- 2Meanwhile, cook eggs in a saucepan of boiling water until cooked to your liking (7 minutes for medium-boiled). Drain, refresh under cold running water, then peel and halve.
- 3Working in batch, pound beetroot and a pinch of salt with a mortar and pestle until coarsely crushed and juices release, then add to quinoa along with coriander and onion.
- 4Whisk lime juice and olive oil in a bowl, drizzle onto salad, season to taste and toss to combine. Serve salad topped with boiled egg halves and sliced avocado.