Wash and soak the quinoa for one hour. Scrub well between finger tips, drain water and place in a saucepan with 2/3 cup water and pinch of salt. Once water comes to a boil, reduce it to a simmer, and cover the pan with a lid. Simmer for 9-10 minutes until the quinoa is cooked, retaining a little bite to it.
Thinly slice the purple cabbage.
Slice the avocado along it’s long circumference, around the seed. Scoop out the seed and then the flesh off the skin. Cut into bite sized pieces. Sprinkle some lemon juice on it immediately, to prevent it from browning and keep aside.
In a small bowl, whisk all ingredients for the dressing until smooth and creamy.
In a large mixing bowl, combine the cooked quinoa, avocado chunks, shredded purple cabbage, mung bean sprouts, cranberries and watermelon cubes (if using). Pour the mint dressing and toss gently to flavour the whole salad.
Watermelon chunks lend a sweet juiciness to the salad. Use it if it is in season. Alternatively, ripe mango cubes also make a good addition.