1. Add the quinoa and organic, unsweetened soy beverage to a saucepan. Bring to a boil.

2. Reduce the heat to medium-low, cover the saucepan and cook for 10–12 minutes, until the quinoa has absorbed all the liquid. Remove from the heat.

3. Add the black beans, chopped spring onions and diced tomato.

4. Pour in the olive oil, then add the coriander, cumin and lime juice. Mix well.

5. Season with salt and pepper to taste.

6. Serve warm, or chill in the refrigerator and enjoy cold.