Fill and boil your kettle. Tip the red quinoa into a small pan and cover with 150ml boiling water. Simmer for 10-12 mins till the water is absorbed and the quinoa is tender. If the pan dries out too quickly, add a splash more hot water.
Meanwhile, quarter the cherry tomatoes and slide them into a bowl. Peel and finely grate in the garlic and ginger. Grate in the lemon zest and squeeze in the juice. Whisk in 2 tbsp tamari, 1 tbsp olive oil and a pinch of salt and pepper.
Slice the avocado in half and remove the stone. Scoop out the flesh and cut it into 1cm pieces. Add the avocado to the bowl with the tomatoes and dressing. Toss together to coat.
When the quinoa is cooked, drain it if needed and allow to cool slightly. Add the quinoa to the salad bowl and stir to mix. Taste and add a little salt or pepper if you think it needs it.
Separate the mini romaine lettuce leaves and fill them with the quinoa salad. Arrange the lettuce scoops on a couple of plates and serve.