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

Rinse the broccoli, separate the small florets from the stem and then steam briefly.

Peel and halve the beetroot and cut into thin slices.

Halve and core the avocado, remove the flesh from the skin with a tablespoon and cut into thin slices.

Cut the orange into slices and halve them again.

Rinse the radicchio and cut 2–3 small leaves into pieces.

Rinse the sprouts in a fine sieve under running water.

Arrange everything in two bowls, add the olive oil and pumpkin seeds and season with salt and pepper.