Quinoa Salad

• 100g tri-coloured quinoa, cooked
• 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

1. 1Toast the split and slivered almonds in rice bran oil for 5 minutes, until golden.
2. 2In a large bowl, mix tomatoes, cucumber, nuts and sultanas.
3. 3Add the dressing, quinoa and parsley and toss well.
4. 4Garnish with extra nuts and serve.