Put the quinoa in a saucepan with 200ml water and a pinch of salt. Bring to the boil, then turn the heat down and let it gently simmer for 12–15 minutes, or until all the water has been absorbed.
Heat a griddle pan over a medium heat and melt the coconut oil or butter, stirring in your smoked paprika, cayenne, sea salt and freshly ground pepper.
Brush the spiced oil evenly over both corn cobs. Wrap them in foil and griddle them, rotating every few minutes for 20 minutes, or until cooked. Unwrap the corn, let it cool, then use a knife to cut the corn away from the cob.
For the salsa: put the tomatoes and spring onion in a bowl then dress them with the cider vinegar, olive oil and a pinch of salt. Soft boil the eggs in simmering water for 5 minutes, then drain, cover with cold water, and peel the shells off. Slice in half.
Mix the chopped coriander through the quinoa with the yoghurt, lime juice, a pinch of salt and some freshly ground pepper. Throw the corn over the quinoa, then the salsa, the eggs