Rinse the quinoa and place it in a medium saucepan with the water. Place over a medium heat, add a pinch of salt and cook until the water has evaporated and the quinoa grains have unfurled. Remove from the heat, then cover the saucepan and allow to steam dry for 15-20 minutes. Allow the quinoa to cool completely before proceeding.

Chop your tomato into small cubes and place it in a sieve over a bowl or the sink. Sprinkle over a pinch of salt to encourage the tomato to expel excess liquid.

Finely chop the parsley and spring onion greens and add them to a large bowl. I find it easier to knuckle down and chop it myself as opposed to using a food processor. My experience was that the processor made for soggy and unevenly cut parsley with long stringy stems.

Add the cool quinoa to the bowl and stir to combine.

Add the olive oil and lemon juice in increments until you reach your desired level of flavour. You might need more or less than I specified – it’s a matter of preference (but lemony zing is important!

Season to taste and stir through the pickled garlic, if you’re using it. Taste and adjust as necessary, then stir through the tomato. I find it best to do this last to avoid making it too mushy. Serve with whatever you fancy! Leftovers keep well in an airtight container in the fridge for 2-4 days. I recommend adding the tomato fresh if you plan to make this dish ahead of time.