• Firstly rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). If you have time to soak the quinoa in water with a splash of apple cider vinegar (for up to 12 hours) this will improve its digestibility.

  Cook the quinoa by placing it into a pot with 2 cups of water.
• Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
• Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
• Mix it together with all of the other ingredients.
• To make the dressing, combine all of the dressing ingredients in a jar and shake well until combined (it looks almost creamy).

Thermomix method

• Rinse the quinoa in a fine sieve really well for at least 1 minute. Add 700g water to TMX bowl. Tip quinoa into steamer basket and cook for 15 minutes, Varoma temp, speed 4, MC on, or until cooked.
• Use your TMX spatula to remove the steaming basket and tip quinoa onto a plate to cool. Tip out remaining steaming water.
• Chop the parsley and mint in your TMX 5 seconds speed 5.
• Combine the salad and then make your dressing (without rinsing it).
• Chop the garlic 5 seconds, speed 8.
• Add the lemon, zest, olive oil and seasoning and combine 10 seconds, speed 6.

Make-ahead

• You can make quinoa ahead of time, store in the fridge, and then make this salad very quickly!
• Make ahead but don’t dress until right before serving.

Store

• Store in an airtight container in the fridge.