Put the quinoa in a pan with the orange zest and juice and a pinch of sea salt. Add just enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer for 12 minutes, until cooked – the quinoa should absorb nearly all the liquid. Fluff through with a fork and leave uncovered for a few minutes to dry out.
Heat the olive oil in a large frying pan, add the cumin, garlic and spring onions and cook for 2 minutes. Stir in the quinoa and cook for 1 minute. Add the apricots, radishes and almonds. Remove from the heat, dress with olive oil, honey and lemon juice. Add the chilli powder, season, scatter over the coriander and serve warm.