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Quinoa with Roast Asparagus, Eggs & Capers
Ingredients
  • 1 tsp olive oil
  • 500g asparagus (2 bunches), ends trimmed if tough and halved if very long
  • 3 cucumbers (about 500g), thickly sliced
  • 2 red onions, halved then cut into chunks
  • 150g quinoa
  • 4 eggs
  • 400g can borlotti beans, drained
  • 2 ready-cooked beetroot (about 200g), diced
  • subheading: For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 4 tbsp chopped dill
  • 1 tbsp capers
Note: Ingredients may have been altered from the original.
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