Ingredients

• 1/4 cup (60ml) olive oil
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup (200g) Coles Tricolor Grain Quinoa, rinsed, drained
• 2 corn cobs, husks and silks removed
• 2 tomatoes, finely chopped
• 3 spring onions, thinly sliced
• 1 cup coriander leaves
• 1 cup mint leaves
• 1 lemon, zested, juiced
• 4 Coles Australian Free Range Eggs
• 2 avocados, stoned, peeled, chopped

Method

• Step 1 Heat 1 teaspoon of the oil in a saucepan over medium heat. Add paprika, cumin and ground coriander. Cook, stirring, for 30 seconds or until aromatic. Add the quinoa and 2 cups (500ml) water. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and liquid is absorbed. Remove from heat. Set aside, covered, for 10 mins to stand. Use a fork to separate grains.
• Step 2 Meanwhile, heat a barbecue grill or chargrill on high. Cook corn, turning, for 8-10 mins or until lightly charred and tender. Use a small serrated knife to run down the side of cob to release kernels. Add to quinoa mixture with tomato.
• Step 3 Place half the spring onion, half the coriander leaves and half the mint in a food processor with the lemon juice and remaining oil. Process until finely chopped. Season.
• Step 4 Fill a deep saucepan two-thirds full with water. Bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook, without stirring, for 2 mins for a soft yolk. Use a slotted spoon to transfer to a plate. Repeat with the remaining eggs.
• Step 5 Divide quinoa mixture, avocado and eggs among serving bowls. Sprinkle with lemon zest and the remaining spring onion, coriander leaves and mint. Drizzle with the coriander pesto.