Quinoa pilaf with beetroot, egg and tahini yoghurt

Name: Quinoa pilaf with beetroot, egg and tahini yoghurt
Cuisine: Australian
Ingredients: 2 tbsp olive oil; ½ Spanish onion, finely diced; 1 garlic clove, finely chopped; Finely grated rind and juice of 1 lemon; 180 gm quinoa; 400 ml hot vegetable or chicken stock; 8 eggs, at room temperature; 2 beetroot, peeled and coarsely grated; To serve: coarsely chopped mint, flat-leaf parsley and coarsely chopped or slivered pistachio nuts; 200 gm Greek-style yoghurt; 2 tbsp extra-virgin olive oil; 1½ tbsp tahini; Juice of 1 lemon, or to taste; ½ garlic clove, finely chopped