We prepare the quinoa as indicated on the package. In this case, we have washed and cooked it in plenty of water, drained and dried to remove excess water. Finally we have let it cool down. There are other ways of cooking quinoa, all of them valid, choose the one that best suits you and go ahead with it. Finely chop the three types of pepper and also the fresh coriander. Add to the quinoa along with the alfalfa sprouts and mix. Prepare the vinaigrette by beating until the oil, vinegar, lime juice, salt and a little ground black pepper are emulsified. We season the quinoa. Cook the lobster tail, previously thawed, in a pot with plenty of salty water. The appropriate ratio is 70 grams of salt per liter of water and the glue is dipped in the boiling water, not before. Once the water comes back to a boil, we count between six and eight minutes (depending on the size). We remove and immerse in a bowl with ice water to cut the boil. To extract the meat without damaging, we hold the tail with a cloth and press gently on all sides. The shell will crack little by little and will facilitate the work. Cut the tail into medallions and serve with the seasoned quinoa. Brush with a little oil or butter, season and serve with a couple of lime wedges.