3 eggs, at room temperature
2 beetroot, peeled and diced
1 cup (loosely packed) coriander, torn
1/2 Spanish onion, thinly sliced
Juice of 2-3 limes, or to taste
60ml extra-virgin olive oil
1 avocado, thickly sliced
Cook quinoa in a large saucepan of boiling water (9-12 minutes).
Drain well in a sieve, fluffing quinoa occasionally with a fork to help it cool and dry (10-12 minutes), then transfer to a bowl.
Meanwhile, cook eggs in a saucepan of boiling water until cooked to your liking (7 minutes for medium-boiled).
Drain, refresh under cold running water, then peel and halve.
Working in batch, pound beetroot and a pinch of salt with a mortar and pestle until coarsely crushed and juices release, then add to quinoa along with coriander and onion.
Whisk lime juice and olive oil in a bowl, drizzle onto salad, season to taste and toss to combine. Serve salad topped with boiled egg halves and sliced avocado.