• 100g (3½oz) quinoa
• 1 large bunch of rainbow chard
• 500g (1lb 2oz) ripe tomatoes, cut into bite-sized pieces
• 4 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 tsp cumin seeds, coarsely crushed
• 2 tsp unrefined caster sugar
• 2 tbsp red wine vinegar
• 1 handful of flat-leaf parsley, leaves picked and roughly chopped
• Sea salt and freshly ground black pepper

Put the quinoa in a large pan and cover with plenty of salted water – you’ll need about three times as much water as quinoa. Place the pan over a medium–high heat and bring to the boil. Reduce the heat and simmer the quinoa for about 10–12 minutes, or until the grains are tender. Drain well and set aside to cool.

Rinse the chard then strip the leaves from their stalks. Slice the stalks into 1cm (1⁄2in) pieces and roughly chop the leaves.

Bring a large pan of salted water to the boil and add the sliced stalks. Cook for 1–2 minutes, then add the leaves and bring back to the simmer. Simmer for a further 2 minutes, until the stalks and leaves are tender, then drain and use the back of a spoon to press the excess water out of the leaves.

Place the tomatoes in a bowl. Heat the olive oil in a small pan and, when it’s hot, add the garlic and cumin and allow to sizzle for 1–2 minutes. Then, just as the garlic is colouring, pour the fragrant oil over the tomatoes. Add the sugar, vinegar, parsley and plenty of salt and pepper.

Tumble the tomatoes through the dressing. Now add the cooled quinoa and all the chard and use your hands to turn it all together gently. Transfer the salad onto a plate and serve.