- Wash the quinoa thoroughly in a fine sieve until the water runs clear. Add the quinoa to a pot with 250 ml water and bring to a boil; turn the heat to low and let simmer for 10 min. Turn off the stove and let the quinoa sit covered for 15 min, then remove the lid and let cool until lukewarm.
- In the meantime, peel the beets and slice into thin strips. Wash and finely slice the radishes and cucumber. Sprinkle everything with SALDORO sea salt, drizzle with 2 tbsp lime juice and let sit for 10 minutes.
- Cut the tuna fillet into bite-size pieces. Mix the yoghurt with the remaining lime juice and lime zest and add SALDORO sea salt and a pinch of sugar to taste.
- Divide the quinoa into two bowls. Pat dry the beets, cucumber and radishes and arrange on the tuna. Spoon the lime yoghurt on top. Cut the cress with scissors and garnish the bowls.
Instead of the cress, you can also use baby Swiss chard or arugula.