How to Make It
In a medium saucepan, combine the quinoa with the ginger, ras el hanout, 1/2 teaspoon of salt and 3 cups of water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork and let cool slightly; discard the ginger. Cover and refrigerate for 1 hour.
In a large bowl, whisk the olive oil with the honey and the lemon zest and juice. Season with salt and pepper. Add the quinoa, apple, cucumber, bell pepper, 1 cup of tomatoes and the mint leaves. Season with salt and pepper. Garnish with more halved tomatoes and serve with lemon wedges.
Ras el hanout, a North African spice mix, is available at specialty food stores and from kalustyans.com.