Boil the quinoa in a pot until done (see Tip), then drain and set aside.

In the meantime, toast the seeds in a hot, dry pan until golden and fragrant. Stir the toasted seeds into the cooked, drained quinoa and leave to cool a little.

Once cool, stir in half the olive oil and the juice of one lime half.

Dice or slice the avocado and drizzle over the juice of the remaining lime half. In a bowl, toss the salad leaves in the remaining olive oil and season with salt.

Divide the salad leaves between two salad bowls and add the seasoned, seedy quinoa.

Top with the crème Fraiche and the avocado. Finish with salt and freshly ground black pepper and chopped cilantro (if using).