Cook the quinoa according to the instructions on the packet then season with lime juice and a pinch of salt.

Peel the pumpkin and cut into small cubes.

Wash the broccoli and cut into florets, fry with the pumpkin and olive oil in a pan over a medium heat.

Wash, halve, core and cut the bell pepper into strips.

Peel the beetroot and cut into thin slices.

Wash the cucumber and cut into small pieces.

Pluck the lettuce leaves into pieces.

Arrange the quinoa, pumpkin, broccoli, bell pepper, beetroot, kidney beans, cucumber, lettuce leaves and olives on two plates.

Season everything with salt and pepper.

Add the linseed, sesame and walnut kernels and serve.