Place the quinoa in a large, heavy-based saucepan. Heat over a moderate heat, stirring continuously until the grains separate. Add 600ml water and a little salt and bring to the boil.
Reduce to a simmer and cook for 15 minutes or until the liquid has been absorbed. Transfer to a mixing bowl and allow to cool. Whisk together the lemon juice and olive oil in a mixing bowl and dress the quinoa with it.
Add the chopped herbs and seasoning and mix well. Spoon into a metal serving bowl and garnish with a pinch of paprika and a sprig of mint. Serve immediately.