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Ingredients

Method

  • STEP 1

    Cut a finger-length strip of zest from the lime with a peeler and put it in a pan with 400ml water and the bouillon powder. Bring to the boil, then add the quinoa. Cover and cook on a low heat for 20-25 mins until the seeds have burst and absorbed the liquid. Remove the lime peel and discard.

  • STEP 2

    Meanwhile, juice the lime and mix with the ginger and garlic in a small bowl, then stir in the tamari. Pour into the quinoa and pile onto two plates, then top with the beetroot, avocado and clementine. Scatter over the spring onion, toasted sesame and nuts and gently mix with a fork before serving.

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