Quinoa with poached egg, avocado and pumpkin

Add quinoa to boiling water in a 1:2 ratio and cook for 10-12 minutes.

Bake pumpkin cubes and cherry tomatoes in the oven for 15 minutes or grill them.

Prepare poached egg. Fill a small saucepan with cold water to one-third and bring it to a boil. Add 1 teaspoon of apple vinegar to the water and reduce the heat. Crack an egg into a small bowl and pour it into the saucepan while creating a whirlpool in the water with a whisk. Cook on low heat for 3-4 minutes. Remove the egg from the saucepan with a slotted spoon.

Mash half of the avocado with a fork, and slice the other half into wide wedges.

Prepare tomato emulsion. Melt butter and mix with lemon juice, salt, and water. Chop a few grilled cherry tomatoes and mix with the butter emulsion.

In a bowl, place quinoa, roasted pumpkin, and tomatoes in separate piles, add mashed avocado, and drizzle with tomato sauce.

Top with a poached egg and a slice of avocado. Sprinkle the dish with dill.