Pour the quinoa grains in a sieve and rinse them under cold running tap water.

Pour the water in a high pan and place it over high heat until boiling. Then turn the heat back down to medium-low. Stir in the quinoa and cover the pan. Let the quinoa cook for 10 to 12 minutes or until the water is fully absorbed and the quinoa is tender. Stir regularly.

Remove the pan from the heat and let the quinoa cool at room temperature. Then carefully fluff it with a fork to avoid lumps. Put the cooked quinoa in the fridge for 30 minutes.

In the meantime combine the olive oil, curry powder and garam masala. Season with pepper and salt. Chop the fresh mint finely. Drain the chickpeas and rinse them under cold running tap water.

Transfer the cooled quinoa to a large salad bowl. Drizzle it with the garam masala oil dressing. Add the chopped mint, drained chickpeas and black raisins. Stir well.

Check the seasoning and add more pepper or salt to taste if necessary. Divide the quinoa salad over plates. Serve cold.