Heat a skillet or saute pan over a medium heat.
Add the coconut oil and green beans, and cook for 30-60 seconds.
Pour in the cooked quinoa, red kidney beans and sweetcorn. Stir well and cook for 3 to 4 minutes or until the beans are just how you like them.
Meanwhile, mix the dressing ingredients together and taste, adding more sriracha if necessary.
Divide the quinoa between two bowls, then top with the avocado, watercress, cashew nuts, sesame seeds and the juice of 1/4 of a lime.
Serve with the spicy peanut dressing, and enjoy!