Light lunch with Dukkah eggs and quinoa

Instructions

1. In a saucepan cook quinoa and water. Once boiled, reduce heat to low and simmer for 10 minutes until water is absorbed. Remove from heat; Set aside to rest for 5 minutes.
2. Cook eggs in boiling 5 minutes; cool under running water.
3. Cook asparagus in salted boiling water for 3 minutes; drain.
4. Make tahini dressing by mixing all ingredients. To see tips for best tahini sauce, look above.
5. Peel eggs and drizzle with oil. Place Dukkah in a small bowl; roll eggs in Dukkah to coat.
6. Serve quinoa with asparagus, spinach, avocado and eggs; drizzle with tahini dressing and season to taste.

• Servings : 2
• Ready in : 20 Minutes
• Course : Appetizers, Lunchbox Menus, Main courses
• Recipe Type : beef, Cheese and eggs, recipes for spring, recipes for summer, recipes for winter, Salads
• Ingredient : Arugula, Asparagus, Avocado, Dukkah, Eggs, Olive oil, Quinoa, Spinach, Tahini, Water