Fill a pan with 150ml water and place on the heat. Bring to the boil. Meanwhile rinse the quinoa in a sieve under cold water for 1-2 mins (this washes off the soapy coating). When the water is boiling, tip in the rinsed quinoa. Cook for 10 mins till the quinoa is tender. Drain any water from it and briefly rinse under cold water. Set aside to drain.

While the quinoa is cooking, peel and finely grate the ginger into a large bowl. Zest and juice the lime in. Add the miso paste, 1 tbsp olive oil and 2 tbsp cold water. Whisk till smooth.

Halve the plums and scoop out the stones. Chop the plums into quarters and add to the bowl with the miso dressing and toss together. Place the watercress on top, but don’t mix just yet.

Place a frying pan on the heat for a few mins then tip in the flaked almonds. Toast for 2-3 mins, shaking the pan regularly, till the almonds are golden. Take care not to let them burn. Tip onto a small plate to cool.

Shake any excess water from the drained quinoa and add to the bowl with the miso dressed plums and the watercress. Gently toss everything together so it’s coated in the miso dressing. Divide between a couple of plates and scatter over the flaked almonds to serve.