1 ripe avocado
juice of 1 lime
1/4 Cup fresh cilantro
1 clove garlic
1/4 Cup plain yogurt
3/4 Cup water
1/2 tsp fine sea salt
3 (or more) eggs
1 large zucchini, cut into 3/4-in thick slices
1/4 Cup Extra-Virgin Olive Oil
Fine Sea Salt
2 Cups cooked quinoa
1/4 Cup toasted pine nuts
1/4 Cup goat cheese, crumbled
more chopped fresh cilantro for garnish
Prepare the cilantro-avocado dressing: Peel, pit, and slice the ripe avocado into chunks. Combine with lime juice, cilantro, garlic, yogurt, water, and salt in a blender, and pulse until smooth.
Hard boil the eggs: Place the eggs in a heavy pan and cover with cold water by a 1 inch. Bring to a gentle boil over medium-high heat. Turn off the heat, cover, and let sit undisturbed on the burner for seven minutes.
Meanwhile, prepare a large bowl of ice water; after the seven minute “wait,” put the cooked eggs immediately into the ice bath for another three minutes. This will stop the eggs’ cooking. Set aside.
While the eggs are cooling, prepare the zucchini: Toss the sliced zucchini it with olive oil and salt in a large serving bowl. Heat your grill to medium-high. Put the zucchini onto bamboo or kabob skewers to keep them from slipping through the grill grate. Grill until zucchini are tender, 5 minutes each side. Remove vegetables from the grill and cut each zucchini round into quarters.
Crack and peel each cooled cooked egg, then cut each lengthwise into quarters.
Assemble the salad: Toss the quinoa with about 2/3 Cup of your avocado vinaigrette. Top the grains with the zucchini, toasted pine nuts, sliced eggs, crumbled goat cheese, and chopped cilantro, if desired.