• Thoroughly wash quinoa using a sieve, and shake to drain.
• Tip quinoa into a medium-sized pan and set aside.
• Boil water and then tip over quinoa, add salt, and place on high heat.
• Once water begins to boil, lower to a simmer and cover.
• Cook until the water has fully absorbed (approx. 15 mins).
• While quinoa is cooking, wash and trim asparagus and sauté in a pan with a little oil.
• Do not overcook the asparagus, your stems should retain its deep green color and should still snap when you break them.
• Cut tomatoes in half lengthwise.
• Drizzle asparagus and tomatoes with a little olive oil and salt and pepper and set aside.
• Once quinoa is cooked fork through quinoa to separate and then mix with parmesan.

Assemble Quinoa Bowls

• Heap quinoa mixture into one side of your bowls.
• Layer 4 asparagus stems with the heads of the stems resting on the quinoa in each bowl.
• Fill the available space in your bowls with tomato halves.
• Set bowls aside while you fry your eggs, and place one egg on top of your ingredients in each bowl.
• Serve with juice mixed with sparkling water.