Put the quinoa in a saucepan with the water and salt and bring to the boil. Reduce the heat and let the whole thing simmer for about 15 minutes with the lid closed, until the water has evaporated and the quinoa is firm to the bite. Put in a salad bowl and let cool.
In the meantime, peel the cucumber and cut into small cubes. Dice the dried apricots.
Cut the pomegranate in half. Hold the halves one after the other with the cut side down over a large bowl and beat out the seeds with a wooden spoon.
Roast the pine nuts in a pan and set aside.
Mix the ingredients for the dressing until smooth.
Add all ingredients except the pine nuts to the quinoa in the salad bowl and mix well. Sprinkle with pine nuts and serve.