Mexican Quinoa Bowls with Poached Eggs and Chiptle Mayo

Steps

1. oven to 200°C. Bring a small pot of salted water to a boil. Line an oven tray with baking paper. Bring a second small pot of salted water to a simmer.
2. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well. In a small bowl, mix together all chipotle mayo ingredients. Set aside.
3. Dice onion, capsicum and courgette 1cm. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and capsicum for 3–4 minutes, until softened. Add courgette and cook a further 2 minutes. Add corn and Mexican spice mix and cook for about 1 minute, until fragrant.
4. Add cooked and drained quinoa, along with lemon zest and juice to pan. Season with salt and pepper and stir to combine. Remove from heat and set aside. Place tomatoes on prepared tray. Drizzle with olive oil and season with salt and pepper. Roast for about 5 minutes, until skin is blistering.
5. While tomatoes cook, add vinegar to simmering water of second pot. Carefully crack eggs into simmering water and poach for 2–4 minutes, until whites are just set, but yolks are still runny. Remove from pot with a slotted spoon to drain excess water.
6. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh then slice thinly. Roughly chop coriander leaves and stalks.
7. Spoon Mexican quinoa into bowls. Place a poached egg and one or two roast tomatoes on top of each bowl with a few slices of avocado and a good drizzle of chipotle mayo. Sprinkle over coriander and chilli flakes (if using).