Beetroot, quinoa and avocado salad
4 eggs, at room temperature
2 beetroot, peeled and diced
1 cup coriander, torn (loosely packed)
½ Spanish onion, thinly sliced
Juice of 2-3 limes, or to taste
60ml extra-virgin olive oil
1 avocado, thickly sliced
Cook quinoa in a large saucepan of boiling water, 9-12 mins. Drain well in a sieve, fluffing quinoa occasionally with a fork to help it cool and dry, 10-12 mins, then transfer to a bowl.
Meanwhile, cook eggs in a saucepan of boiling water until cooked to your liking. Drain, refresh under cold running water, then peel and halve.
Working in batches, 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. Whisk lime juice and olive oil in a bowl, drizzle onto salad, season to taste and toss to combine. Serve salad topped with egg halves and sliced avocado.