Beet And Quinoa Salad - cooking recipe

Ingredients

12 oz small fresh beets, trimmed, scrubbed
1 cup quinoa, rinsed
1 (14 oz) can cannellini beans, rinsed
4 None green onions, thinly sliced
2 tbsp finely chopped flat-leaf parsley
2 tbsp chopped chives, plus extra for garnish
1 None lemon, zest, finely grated and juice
2 tbsp extra virgin olive oil
4 large eggs

Preparation

Preheat oven to 350\u00b0F. Wrap beets in foil. Place directly on the oven rack and bake for 55 minutes or until tender. Cool in foil for 15 minutes. Peel, then discard skin. Cut beets into wedges. Cover to keep warm.
Meanwhile, cook quinoa in a saucepan of salted, boiling water for 12 minutes or until tender. Drain, transfer to a heatproof bowl and cover to keep warm.
Add warm beets, beans, green onions, parsley and chives to quinoa and stir to combine. Whisk zest, juice and 1 1/2 tablespoons of the oil in a small bowl. Season. Pour lemon mixture over quinoa mixture. Toss gently to combine. Cover to keep warm.
Heat remaining oil in a large pan over moderate heat. Crack eggs into pan and cook for 2 minutes or until white has set and yolk is cooked to your liking. Divide salad among serving bowls. Top each with a fried egg. Serve sprinkled with extra chives.