In a small pan place the sugar, water, vinegar, and bay leaves. Bring to the boil and reduce slightly. Peel the lemon rind with a vegetable peeler then finely slice. Add to the warm pickle mix and leave to cool.
Sprinkle quinoa into a medium sized pot of boiling water. Cook for 7-10 minutes until just tender and the germ is visible, drain well.
Wash and randomly chop the radish. Peel and dice the avocado. Mix all ingredients baring the herbs well whist mixing.
Strain the pickled lemons and add. Season and dress with a good olive oil.