Nutrient Dense Vegan Super Salad

1 cup of cooked Tri Colour Quinoa

1 small Red Onion, finely chopped

1 cup of cooked lentils (canned can be used)

1/3 cup of currants

1/3 cup of cranberries (no added sugar if possible)

¾ cup mixed sunflower and pumpkin seeds

¾ cup of lightly toasted slivered Almonds

3 Tablespoons of baby capers

Seeds from 1 pomegranate

½ cup of fresh coriander, chopped

½ cup of fresh parsley, chopped

Dressing:

Juice from 2-3 Lemons

1 Tablespoon of Tahini (unhulled or hulled)

A pinch of salt

2 Tablespoons of Extra Virgin Olive Oil

Method:

Bring 2 cups of water and quinoa to the boil and then simmer for 10-15 minutes or until water is fully absorbed. Turn heat off and leave to cool.

Lightly toast slivered almonds in a dry pan until it reaches a light golden colour. Leave to cool.

Place all other ingredients in a bowl and add quinoa, toasted almonds and mix all together.

Drizzle the dressing on individual serves.