Cherry quinoa salad

Method

1. Place the quinoa and vegetable stock (or water seasoned with 1/2 teaspoon salt) in a saucepan and bring to the boil over medium-high heat. Reduce to medium-low, cover and cook until the quinoa is translucent and the liquid absorbed, 15 to 17 minutes. Turn off the heat and leave for 2 minutes, then spread on a plate to cool.
2. Meanwhile, in a bowl large enough for the whole salad, make the dressing: whisk the garlic, mustard, cumin seeds, maple syrup, olive oil, vinegar and 2 tablespoons of water. Season with 1/2 teaspoon salt and lots of black pepper and whisk again, adjusting the vinegar, maple and salt to taste.
3. Chop the fennel fronds - use as much or as little as you like.
4. Add the cooled quinoa, fennel, red onion, cherries, fennel fronds, pistachios, mint and spinach to the dressing and toss well. Season with sea salt and black pepper. Serve immediately, or rest for 20 to 30 minutes so the flavours meld and the onion and fennel soften slightly.