Wash quinoa throroughtly and drain. Cover with water to 1/2''/1.5cm above the quinoa, season with salt and bring to boil. Cover and cook on very low heat for 18 minutes and drain; cool completely. Meanwhile, cut onion into fine dices. Wash bell pepper, remove seeds, membranes, and any remaining white part removed and cut into fine dice (brunoise). Wash tomatoes and cut into fine brunoise. Rinse cucumbers, remove seeds and cut into fine brunoise. Peel mango, slice and cut into fine dices. Wash Italian parsley thoroughly, and chop. Mix all ingredients together along with the crumbled feta cheese, lemon confit. Season with vinaigrette.
Mix all ingredients together, season with salt and pepper; set aside.
Cut avocados into fine dices. Season with lime juice, cumin, salt, pepper and tabasco.
Use a 4''/10cm diameter pastry ring, or cookie cutter or an English muffin ring. Spread evenly a layer of avocado mixture and cover with the quinoa salad mixture. Garnish with some heirloom tomato wedges, cherry tomatoes, kalamata olives, salad, basil, and parsley, or other greens leaves on the top. Enjoy!
Mix salt and sugar together. Squeeze out a couple of lemons. Quarter remaining lemons but not all away through. Stuff each lemon with the salt-sugar mixture. Pack lemons into jars alternating with more salt-sugar mixture and juice. Seal and refrigerate the lemons for at least 2 weeks. Best after 3 months and can be kept for more than a year. Lemon confit can also be canned and sterilized; they'll keep for years at room temperature. To use the cured lemons, remove the flesh and scrape the remaining white part saving the peel only. Rinse well and cut into fine dices.