Quinoa salad with eggs & dill

• quinoa↗120g g

  rinsed

• eggs↗6
• asparagus↗320g g

  woody ends trimmed and halved if too long

• extra virgin olive oil↗4 tbsp tbsp
• apple cider vinegar↗2 tsp tsp
• spring onions↗6

  finely chopped

• chopped dill2 tbsp tbsp
• chopped basil2 tbsp tbsp

  plus a few leaves to serve

• capers↗15g g

  rinsed

• cherry tomatoes↗320g g

  halved

Step-by-step instructions

1. 1

   Boil the quinoa in plenty of water for 20 mins. Leave for 5 mins, then rinse and drain well. Meanwhile, boil the eggs for 7 mins in another pan with the asparagus above in a steamer. If the eggs are ready and the asparagus isn't quite tender, remove the eggs from the pan and put in cold water while continuing to cook the asparagus for a few more minutes. Peel the eggs.

2. 2

   To make the dressing, mix the extra virgin olive oil and apple cider vinegar with the chopped spring onions, herbs and capers.

3. 3

   Tip the quinoa into a bowl and toss through three-quarters of the dressing and the tomatoes. Spoon half onto plates and the rest into two containers. Arrange the asparagus on top of the salads with three egg halves on each one, then spoon over the remaining dressing and scatter with the basil leaves. Seal and chill the packed salads. Will keep in an airtight container in the fridge for up to a day.