Rinse the quinoa under running water, then add it to a medium pot with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat, cover and simmer for 12–15 minutes until water is absorbed.

Once cooked, turn off heat and leave covered for 5 minutes, then fluff with a fork and keep aside to cool slightly.

Meanwhile, chop broccoli into small florets. Lightly steam or blanch in boiling water for 2–3 minutes till it becomes bright green and crisp-tender. Drain and pat dry.

In a large bowl, combine cooked quinoa, steamed broccoli, chopped cucumber or tomato (if using), and fresh coriander leaves.

In a small bowl, whisk together olive oil, lemon juice, salt and black pepper to make the dressing.

Pour the dressing over the salad and toss gently to combine. Taste and adjust salt or lemon if needed.

Serve immediately at room temperature or refrigerate for 15–20 minutes to serve chilled.