Cook the quinoa ahead of time. Rinse it under cold water in a very fine sieve and then place it in a saucepan. Add 2 cups of boiling water, bring back to the boil and simmer for 10-15 minutes until the water is all absorbed. Removed from the heat, fluff with a fork and allow to cool completely.
When the quinoa is cooled, add to a large bowl and fluff again with a fork.
Add the onion, carrot, cucumber, pepper, cashews and coriander.
Mix the olive oil, apple cider vinegar and lemon juice together before pouring over the salad. Toss well and add salt to taste.
Add the avocado last, just before you're ready to eat, and mix in lightly.
Store leftovers in the fridge, but eat up within 24 hours if the avocado has already been added.
