Optional - pre-soak the quinoa for 8 - 12 hours in 2 cups warm water with 1 tablespoon cultured whey (the opaque liquid strained from unsweetened natural yogurt) or apple cider vinegar. This helps to unlock nutrients like calcium and magnesium and reduce anti-nutrients such as phytic acid, while improving the digestibility of the seed. Drain and rinse well in a sieve, shaking out as much water as possible.

In a saucepan bring 1 1/4 cups water to a boil (1 1/2 cups if quinoa is un-soaked). Add the drained quinoa, cover with a tight fitting lid and bring back to the boil. Once boiling turn down the heat and simmer for 12 - 15 minutes until the water is absorbed and tunnels appear in the quinoa. Remove from the heat and leave to steam, covered, for 10 minutes. Fluff with a fork and tip into a bowl to cool.

Prepare the herbs, tomatoes and spring onions. Fold these through the warm quinoa, squeeze over the juice of one lemon and drizzle generously with olive oil. Don't hold back on the lemon and olive oil you want the salad to be well-dressed. Season well and check flavour adding more lemon and oil if needed. Serve immediately or cover and chill until ready to serve.