Rinse the quinoa and cook in double the amount of salted water for about 15–20 minutes over medium heat, then leave to cool.

Peel and roughly grate the carrot.

Wash tomatoes and cut in half.

Wash the lettuce, shake it dry and pluck it into small pieces.

Clean the strawberries, remove the limes, wash and cut into small cubes.

Wash thyme, shake dry and pick off the leaves.

Mix the oil, lemon juice, mustard and honey.

Mix in the strawberries and season with salt, pepper, thyme and chili.

Arrange the ingredients in two bowls.

Serve drizzled with the dressing.