Combine the basil, garlic, pine nuts, olive oil, Parmesan, and a pinch of salt in a blender and whiz until you have a smooth, glistening pesto. You should have about ½ cup. Start by folding just a couple of tablespoons of pesto into the cooked quinoa and have a taste. Add more until it’s just right for you. Throw in the cucumber and cherry tomatoes, toss the whole lot together well, and season to taste with salt and pepper. We have found that chopped red onions, bell peppers, chickpeas, feta, and grated lemon zest are fun additions if you fancy adding some more crunch and zip to this salad.