1) Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to the boil in a medium saucepan over medium-high heat.
2) Add the quinoa and return to the boil. Reduce the heat to low, cover and simmer the quinoa until it has expanded fully, about 20-25 minutes. Uncover, fluff with a fork and set aside to cool.
3) Place the cooled quinoa in a large bowl. Add the spring onions, sultanas, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with clingfilm and refrigerate until cold, then serve.