Cook the quinoa according to the package instructions with a little salt, then drain.
Pluck parsley and mint leaves from stalks, chop the shallot finely, halve tomatoes, squeeze out the seeds and finely dice them.
Pile the parsley and mint leaves in a heap and chop them with a large kitchen knife.
For the sauce, squeeze out the lemon, remove zest with a grater, mix with olive oil, cumin, hot pepper flakes, salt and maple syrup.
Mix all the salad ingredients with the quinoa and dressing. Season with salt, freshly ground pepper, crumbled cashew nuts, lemon zest and pepper flakes.
You can keep the salad in the fridge for 1-2 days.