Quinoa with roast asparagus eggs capers

Ingredients

• 1 tsp olive oil
• 500g asparagus (2 bunches), ends trimmed if tough and halved if very long
• 3 courgettes (about 500g), thickly sliced
• 2 red onions, halved then cut into chunks
• 150g quinoa
• 4 eggs
• 400g can borlotti beans, drained
• 2 ready-cooked beetroot (about 200g), diced
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 4 tbsp chopped dill
• 1 tbsp capers

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