Rinse the quinoa in a sieve with running cold water. This removes the natural coating, saponin, which is bitter. In a medium saucepan cover the quinoa with 2x it’s volume with water and a pinch of salt, bring to the boil.
Reduce the heat and simmer for 15 minutes, you want the quinoa to still retain some bite
Drain thoroughly as it will hold liquid and needs to be dry before stirring in olive oil, cumin and lemon juice.
Then add the spring onions, basil and preserved lemon skin, which you have diced finely.
Slice the baby tomatoes into quarters and add, retaining a few whole tomatoes with stems to decorate. These are nice if just roasted for 5 minutes to soften and add a contrast to the other tomatoes.
Roasted pine nuts and micro leaves will also look great on this salad.