Rinse your quinoa. Set a pan over a medium heat. Tip in the quinoa with a pinch of salt. Toast a second. Add water to cover 1 cm. Put a lid on.
Cook over a low heat for 15 mins or till all the water is absorbed. Take off the heat. Set aside, lid on, for 5 mins, to finish cooking the quinoa.
Zest and juice your lime. Mix with 1 tbsp honey. That’s your dressing done. Spoon half of it through the cooked quinoa. Season to taste.
Peel your cucumber till you get to the seeded middle. Toss the ribbons with the watercress and the remaining dressing.
Finely dice the rest of the cucumber. Fold it through the quinoa.
Gently mix the quinoa with the watercress and cucumber ribbons. Pile onto plates. Scatter the blueberries over the top. Sprinkle over 2 tsp dukkah.