Ingredients

1 avocado
1/2 cup quinoa
2 limes, cut into wedges
1 handful cucumber, rinsed and then sliced
1 handful of cherry tomatoes, halved
1 carrot, use peeler to cut into ribbons
2 handfuls of baby spinach
2 tablespoons seed mix
Half a handful of fresh coriander
1 tablespoon Greek yoghurt

Dressing:

1 lime, juiced
1 tablespoon mustard
3 tablespoons red wine vinegar
Pinch of salt & pepper 

Method

Cook quinoa to packet instructions and set aside to cool

Cut the avocado in half and spoon one half into a small bowl and top with Greek yoghurt and squeeze juice from one wedge of a lime in. Mash with a fork to combine ingredients

Slice the other half of the avocado and sprinkle with lime juice from one wedge

When the quinoa has cooled place half into two bowls

Top each bowl with the half the prepared ingredients each; carrot, baby spinach, tomatoes, cucumber, sliced avocado and mashed avocado

Sprinkle over the seed mix, coriander, and place in a wedge of lime

Put the dressing ingredients into a small bowl and mix well. Drizzle over and serve