Cook the quinoa following the instructions on the pack. Drain and rinse with cold water. Allow to drain thoroughly.
Blanch the edamame beans and frozen peas in boiling water for 2 minutes or until they are a little tender - don't let them get too soft. Drain them and rinse with cold water. Allow to drain thoroughly.
Tip the spring onions, edamame beans, peas, mint, parsley and cucumber into the quinoa and mix well.
Place the lemon juice and the cumin in a screw top jar and drizzle in some olive oil. Taste to check the seasoning and add more olive oil if the dressing is too lemony.
Slowly add the dressing to the quinoa stirring well as you go. Taste as you go along - you may find that you don't need all of the dressing ... it depends how lemony you like your salads.
Just before serving, sprinkle the avocado over the salad and toss gently.