First cook the quinoa.

Pour the quinoa into a fine mesh sieve.

Rinse under a running tap and thoroughly wash the quinoa (rubbing through it with your fingers) for 3 mins to remove any bitter outer coating.

Let the quinoa drain for a few mins to remove the excess liquid.

Place the quinoa into a pot and add in the water, oil and salt and bring to the boil.

Reduce to a simmer, cover and let cook for 15 mins - you will see tiny spirals (aka the germ) coming out of the seeds.

Remove the quinoa from the heat, open and fluff the grains and let stand for about 10 mins.

Finely chop the mint, red onion, radishes, tomatoes and halve the olives.

Then mix these in to the cooled quinoa along with the lime juice and olive oil.

Adjust seasoning and serve.