Preparation : Rinse quinoa in a colander with cold water until clear. Bring 250 ml of water to a boil and add the quinoa. Cook over low heat for about 12 minutes. Remove from heat and let it simmer for 10 minutes. Finely chop the shallot, cut the cucumber into fine strips. Mince mint, rocket and garlic. Cut the mozzarella into bite-sized pieces. Give everything under the quinoa. Mix lime with oil and harissa and mix with the salad, season with salt and pepper.