Quinoa Salad Recipe

• 100g tri-coloured quinoa, cooked as per packet instructions 

• 20g split almonds, blanched

• 20g slivered almonds

• 2 small tomatoes, diced

• 1 cucumber, diced

• 20g pumpkin seed kernels

• 20g Turkish apricots

• 20g roasted cashews

• 20g sultanas

• ½ cup flat-leaf parsley, finely

• chopped 1 tbs rice bran oil

Dressing:

• 1 tbs pomegranate molasses

• 1 tbs mustard seeds

• ½ tbs olive oil

• ½ tbs fig balsamic

• ½ tbs Beetroot Finishing Vinegar

• ½ tbs sea salt

• Heat the rice bran oil in a pan and toast the split and slivered almonds for 5 minutes, or until golden brown.

• In a large bowl, mix tomatoes, cucumber, nuts and sultanas.

• Add the dressing ingredients, quinoa and parsley, then toss well.

• Garnish with extra nuts and serve.