The Australian Women’s Weekly Food Magazine
AVOCADO BOWL WITH TAHINI DRESSING
PREP + COOK TIME 35 MINUTES SERVES 4
1 cup (200g) quinoa, rinsed
1¼ cups (430ml) water
4 eggs, shells rinsed well
170g asparagus, trimmed
1 tablespoon extra virgin olive oil
2 tablespoons pistachio dukkah
(see tips on page 86)
300g baby spinach, washed well
1 avocado (250g), sliced thinly
TAHINI DRESSING
¼ cup (70g) unhulled tahini
1 tablespoon extra virgin olive oil
¼ cup (60ml) lemon juice
2 tablespoons water
1 Place quinoa and the water in a saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes or until water is absorbed and quinoa is tender. Remove from heat; stand, covered, for 5 minutes.
2 Meanwhile, cook eggs in a saucepan of boiling salted water for 6 minutes for soft-boiled or until cooked to your liking. Remove with a slotted spoon; cool under running water. Return water to the boil.
Cook asparagus for 3 minutes; drain. Cut asparagus in half lengthways.
3 Meanwhile, make tahini dressing. 4 Peel eggs, place in a bowl; drizzle with oil. Place dukkah in a small bowl; roll eggs in dukkah to coat.
5 Serve quinoa with asparagus, spinach, avocado and eggs; drizzle with tahini dressing and season.
TAHINI DRESSING
Whisk all the ingredients in a small bowl until combined and emulsified; season to taste.