This is another of Eduardo’s dishes, from Lima of London. In a bowl that has been chilled mix in two portions of cooked pearl quinoa with one portion of black quinoa. Make a guacamole with avocado, some onion and a bit of colantro and assemble into a pile in middle of the dish. Then cover the guacamole with the quinoa mix. Surround with a moat of Ajillo Amarillo, sprinkle the quinoa with some chillied red Tiger’s milk and top off with some fresh herbs. The textural surprise of discovering the cool and smooth guacamole inside, having had your tongue perked up by the chillied tiger’s milk in the quinoa is beautifully soothing.