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 courgettes (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
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 4 tbsp chopped dill
- 1 tbsp capers
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