Quinoa Chopped Salad

1 cup (200g) #quinoa, throroughtly washed and drained
1/2 red #onion, cut into fine dice
5 ea. Roma #tomato, washed and cut into fine dice
1 ea. bell #pepper, washed and seeds, membranes and any remaining white part removed and cut into fine dice
4 ea. Persian #cucumber or 1 large, rinsed, seeds removed and cut into fine dice
1 ea. #mango, peeled and cut into fine dice
2 ea. #celery rib, washed and into fine dice
1 ea. bunch fresh Italian #parsley, thoroughly washed and finely chopped (chopped mint can be added as well)
0.5 lb. (250g) #feta cheese, finely crumbled
#Avocado Mixture
4 ea. ripe #avocado, cut into fine dice
1 ea. #lime juice
1 pinch #cumin & a few drops #Tabasco (optional).

Vinaigrette
1/4 cup (50ml) #lemon juice
1/2 cup (125ml) extra virgin #olive oil
2 tsp (10g) sugar or #honey
#Salt and #pepper to taste.

Garnishing
Heirloom tomato wedges or cherry tomatoes halves, pitted Kalamata olives, parsley and basil leaves, lettuce, baby arugula fleur de sel and black ground pepper.

Method
Wash quinoa well and cover with water to 1/2 inch (1.5cm) above the quinoa, season with salt and bring to boil. Cover and cook on very low heat for 18 minutes. Let cool completely. Combine diced vegetables, onion, mango, feta cheese and season with some of the vinaigrette to taste. Separately, season diced avocado with the lime juice, cumin, salt, pepper and tabasco; set aside.