Step 1

Heat a skillet or saute pan over a medium heat.

Step 2

Add the coconut oil and green beans, and cook for 30-60 seconds.

Step 3

Pour in the cooked quinoa, red kidney beans and sweetcorn. Stir well and cook for 3 to 4 minutes or until the beans are just how you like them.

Step 4

Meanwhile, mix the dressing ingredients together and taste, adding more sriracha if necessary.

Step 5

Divide the quinoa between two bowls, then top with the avocado, watercress, cashew nuts, sesame seeds and the juice of 1/4 of a lime.

Step 6

Serve with the spicy peanut dressing, and enjoy!