Healthy Breakfast Bowl with Dukkah Eggs and Quinoa

Ingredients

• 1 cup (200g) white quinoa, rinsed
• 1 3/4 cup (430ml) water
• 4 eggs, shells rinsed well
• 170 grams asparagus, trimmed, halved crossways
• 1 tablespoon extra virgin olive oil
• 2 tablespoons pistachio dukkah (see tips below)
• 300 grams baby spinach, washed well
• 1 avocado, sliced thinly
• Tahini dressing
• 1/2 cup (70g) unhulled tahini
• 1/4 cup (60ml) lemon juice
• 2 tablespoon water