Quinoa Salad with Eggs, Asparagus and Dill

Cook the quinoa in a large pan of boiling water for about 20 minutes, or until tender. Let it stand for 5 minutes, then rinse under cold water and drain very well so the salad stays fluffy, not soggy.

While the quinoa cooks, bring another pan of water to a boil and cook the eggs for 7 minutes for just-set yolks. At the same time, steam the asparagus for 4 to 6 minutes, until tender-crisp. Transfer the eggs to cold water, peel them, and cut each egg in half.

In a small bowl, whisk together the extra-virgin olive oil and apple cider vinegar, then stir in the spring onions, dill, basil, and capers to make the dressing.

Place the drained quinoa in a large bowl and toss with three-quarters of the dressing and the cherry tomatoes. Divide the salad among 4 servings, then top with the asparagus and 3 egg halves per portion.

Spoon over the remaining dressing and finish with a few extra basil leaves. Serve right away, or refrigerate in airtight containers for up to 1 day.