Tip your quinoa into a fine mesh sieve. Rinse well. Tip into a lidded pan with a pinch of salt. Pour in 150ml water. Simmer 20 mins or till all of the water is absorbed.
Halve your papaya. Scoop out the seeds. They're edible and really good for you, but a bit peppery. Save a few to sprinkle over your salad, if you like (and/or blend into a coconut milk and pineapple smoothie).
Cut the papaya into 2cm-thick wedges. Slice the peel off. Use a veg peeler to carve your cucumber into long, thin ribbons. Thinly slice the remaining bit. Finely chop the mint leaves and coriander (stalks and all). Zest your lime. Toss everything your quinoa once it's cooked. Taste. Add a good squeeze of lime juice and a little salt and pepper, if needed.
Crush your peanuts. Thinly slice your chilli. Halve, peel and thinly slice your shallots. Set a frying pan over high heat. Add 1 tbsp oil. Fry the shallots till golden and crisp. Add the chilli slice, crushed peanuts and a good pinch of salt toward the end of cooking.
Mix the oriental leaves with the quinoa mix. Divide between plates or bundle onto a large serving platter. Spoon the crispy shallots, chilli and peanuts over the top. Finish with the remaining lime juice, more or less, to taste.