Rinse quinoa under cold running water, place in a saucepan, cover generously with cold water, bring to the boil over medium-high heat and cook until tender (15-20 minutes). Drain well, set aside to cool slightly.
Meanwhile, for kaffir lime syrup, stir sugar and 300ml water in a saucepan over medium heat to dissolve sugar then simmer until combined (2 minutes). Remove from heat, add lime leaves and set aside to infuse (15 minutes), then place over ice and stir occasionally until cool (10-15 minutes), or refrigerate until chilled. Strain (discard leaves), add lime rind, set aside. Makes about 200ml. Syrup will keep refrigerated for 1 week.
Finely pound sugar in a mortar and pestle, add to quinoa with coconut cream and stir to combine. Divide among serving bowls, top with mango, drizzle with syrup to taste, scatter with sesame seeds and serve with extra syrup.
Note Black quinoa is available from select health-food shops. If unavailable, substitute regular quinoa.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.