- 250 g (1 1/2 cups) quinoa, rinsed and drained
- 2 tbs sesame seeds
- 6 small eggs
- 2 tbs olive oil
- 3 spring onions, green tops only, sliced
- 1 large ripe avocado
- 300 g (2 cups) cherry tomatoes, halved
- 15 g (1/2 cup) basil leaves
- Freshly ground black pepper
Place the quinoa in a heavy-based saucepan. Cook over medium heat, stirring occasionally, until dried out and starting to toast, 2-3 minutes. Add 750 ml water and 1/2 tsp salt; bring to a boil, cover with a lid, and cook over low heat until the quinoa has absorbed the liquid, about 20 minutes.
Meanwhile, toast the sesame seeds in a dry frying pan set over medium heat, swirling until fragrant and golden, 1-2 minutes. Tip out into a small bowl or ramekin.
Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat and cook at a steady boil for 8 minutes.
When ready, drain and refresh in a bowl of iced water.
When the quinoa is ready, remove the pan from the heat and let cool, still covered, for at least 5 minutes.
In the meantime, heat a small frying pan over medium heat. Add the oil and then the spring onion greens and a pinch of salt, sweating until softened, 3-4 minutes.
Fluff the quinoa with a fork; add the spring onion greens to the quinoa along with some salt and pepper to taste, stirring to combine.
Halve, pit, peel, and quarter the avocados; thinly slice. Peel the eggs and cut them in half.
Divide the quinoa between bowls and top with the avocado, cherry tomatoes, egg, basil leaves, and toasted sesame seeds.