Instructions

1. For the dressing, combine all dressing ingredients in a small jar or plastic container. Seal with lid and give dressing a good shake. Set aside.
2. For the salad, start by giving the quinoa a good rinse under cold running water. Bring a pot of water to the boil and add the rinsed quinoa and cook for about 12 minutes, until the “tales” have sprouted. Drain and run under cold water to cool, then leave to drain in a sieve.
3. Place leaves in a large bowl, then top with the cooled quinoa, orange segments, pomegranate and slices of avocado. Strew with the seeds, nuts and sprouts. Drizzle with dressing and serve.
4. The salad will keep for up to 3 days in the fridge in a sealed container.