This light and colourful quinoa dish is delicious as a side salad and the perfect accompaniment to fish, lean meat or vegetable protein. It makes quite a large portion, but keeps for around 3 days in the fridge and is great for packed lunches.
Add the quinoa to a large saucepan of boiling water, then simmer for around 10-15 minutes, until the seeds begin to uncurl and float to the surface. Be careful not to overcook the quinoa - it should be soft, but still with a slight crunch. Drain off the water and while still warm, stir through the olive oil, apple cider vinegar, ground cumin and crushed garlic. Leave to cool.
Add the rest of the ingredients, mix well and season with salt and pepper, to taste.