Photo: Ian Wallace
Place the quinoa in a sieve and wash under cold running water, stirring for about 1 minute. Shake as dry as possible. Heat a frying pan until hot, add the quinoa and stir over a high heat until dry. Continue for 1-2 minutes until starting to crackle.
Tip the toasted quinoa into a saucepan and add 400ml cold water and the salt. Bring to the boil, cover and simmer over a very low heat for 15 minutes. Remove the pan from the heat but leave undisturbed for a further 10 minutes. If there is any liquid remaining, drain and leave to cool.
Trim the broccoli, then cut it into small florets and chop the stalk into small pieces. Put it in a steamer and cook over a medium heat for 3 minutes. Remove and leave to cool.
In a bowl, lightly whisk the oil, lemon juice, preserved lemon and honey together, then season.
Combine the cooled quinoa, broccoli, spring onions, pumpkin seeds and cherries. Add the avocado and herbs and toss together. Add the dressing, stir well and serve.