Mix the meat with the salt, chilli powder and oil.
Heat the oil in a pan. Add the quinoa, sauté briefly. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 15 mins. until just soft. Mix the quinoa with the caper berries, tomatoes and onions while still warm, season with the balsamic and pepper.
Mix the cream and parmesan, chill. Add a little salt, beat the chilled cream until stiff.
Place the warm quinoa in round cutters and press down gently. Top with the marinated meat, add a dollop of parmesan cream. Garnish with the rocket, parmesan and onions, dust with chilli powder.