In a medium-sized pot with a lid, place the cooked quinoa, coconut milk and agave syrup and bring to a simmer.

Simmer for 5 minutes until all the liquid has been absorbed.

Stir with a fork to separate the grains then add the fish sauce, lime zest and juice, and cilantro leaves.

To make the buttermilk shrimp, place the quinoa flakes onto a small plate and the buttermilk into a small bowl.

Pass the shrimp through the buttermilk then coat with the quinoa flakes.

Place in the fridge for 10 minutes before frying.

Heat the oil until hot in a non-stick frying pan then shallow-fry the shrimp for approximately 2 minutes each side, until golden and crisp.

Drain on a piece of paper towel and sprinkle with salt and pepper.

Tear the segments of grapefruit into random pieces and stir through the quinoa.

Sprinkle with some shredded kaffir lime leaves to serve.