Place the rinsed quinoa in a saucepan with the water or stock. Bring to the boil, then reduce the heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed and the quinoa is fluffy with visible little spirals. Remove from the heat, keep the lid on, and leave to steam for 5 minutes. Fluff with a fork and spread out on a large tray to cool completely.
Whisk together the olive oil, lemon juice, cumin, garlic, smoked paprika, chilli flakes if using, and a good pinch of salt and pepper. Set aside to let the flavours develop while the quinoa cools.
Finely dice the red peppers and slice the spring onions. Finely chop the parsley, mint, and coriander if using. Keep everything separate until ready to assemble.
Tip the cooled quinoa into a large serving bowl. Add the diced red peppers, spring onions, and all the fresh herbs. Pour over the dressing and toss everything together gently until well combined.
Taste and adjust the seasoning — you may want a little more lemon juice, salt, or a pinch more cumin. The salad should be vibrant and punchy.
Pile the sprouted seeds on top of the salad just before serving. The sprouts add a lovely fresh crunch and look beautiful on the table. Serve at room temperature for the best flavour.
Cool the quinoa fully before dressing — warm quinoa absorbs too much dressing and can go mushy.
* Vegan and gluten-free: This salad is naturally both, making it perfect for mixed dietary requirements at gatherings.
* Add some crunch: A handful of toasted pine nuts or flaked almonds scattered over the top works beautifully.
* Roast the peppers: For a sweeter, smokier flavour, roast the red peppers at 200°C for 20 minutes before dicing.
* Make ahead: The dressed salad keeps well in the fridge for up to 2 days. Add the sprouts and a squeeze of fresh lemon just before serving to brighten it up.
* Bulk it up: Add a tin of drained chickpeas or some crumbled feta for a more substantial meal.
