Begin by thoroughly washing the quinoa using a sieve and a bowl of water, swapping the water regularly and using your hands to swirl the quinoa around. When done, heat the gluten free vegetable stock in a saucepan and when beginning to boil add the quinoa, put a lid on and reduce the heat to a simmer then cook for 15 minutes. When done, set aside to cool.

Take the lime and place it on a kitchen surface, then apply a little pressure with you hand and roll the lime around (this will help release the juice). Then halve and use a juicer to remove the juice and set aside. Continue by halving the avocado then use the sharp knife to remove the stone and discard before using a spoon to remove the flesh from the peel. Once removed, slice lengthways into fingers then crosswise to dice, pour over half the lime juice and add to a bowl. Continue by washing the tomatoes before quartering and then halving and adding to the avocado. Use a spoon to mix then set aside. Now open the tin of black beans, transfer to a sieve and then rinse thoroughly, then add these to another bowl with the quinoa, add a good couple of twists of salt and pepper then mix. Finally, remove the stalk, seeds and internal structures of the red pepper (capsicum), wash thoroughly and then slice lengthwise into thin strips.

Now you are ready to assemble. First make the sauce by adding 3 dessert spoons extra virgin olive oil to a jug, then add a whisk and pour the remaining lime juice in while whisking. Then pour half of the sauce over the tomato/avocado mix and the other half over the quinoa and mix both thoroughly. Add a couple of spoons of the tomato/avocado mix to a bowl, add a couple of spoons of the quinoa mix on top and spread across. Top with the sliced peppers and serve.