Grilled avocado with quinoa and pomelo

Peel the avocado and marinate it in 5 ml of lime juice with olive oil, salt, and pepper.

Rinse quinoa, cook until ready in lightly salted water with thyme and a clove of garlic.

Prepare citrus soy sauce: dilute soy sauce with water for a lighter taste, add sugar, 2 ml of lime juice for acidity, and orange juice for sweetness.

Grill or fry the avocado in olive oil, then cut it into wedges. Top with quinoa, halved cherry tomatoes, and cilantro leaves, and dress with citrus sauce.

Garnish the dish with pomelo segments.