Add the quinoa into a fine sieve, rinse under cold water until the water runs clear underneath (about 30 seconds), add the quinoa into a sauce pan, along with the saffron, a pinch of sea salt and the broth, heat with a high heat, once it comes to a boil place a lid and lower to a low-medium heat, simmer for 15 minutes or until all the broth has been absorbed, then remove from the heat, let it sit for a couple minutes, then remove the lid and fluff with a fork, set aside

Drain the can of chickpeas into a colander and rinse under cold water, shake off any excess water and add into a large bowl

Finely chop the onion, red & green bell pepper and the cucumber, add into the bowl with the chickpeas, season with sea salt & black pepper

Add the garlic infused olive oil into a small bowl, along with ½ tbsp (8 ml) lemon juice, the dried oregano and a kiss of sea salt & black pepper, whisk together, pour over the chickpeas and vegetables and mix together

Add the cooled off quinoa into the bowl, along with 2 tbsp chopped fresh mint and mix everything together until well mixed, add into a large serving dish, top off with fresh lemon zest and chopped mint, enjoy!