Serves 2-3

Ingredients

• 1/4 cups red quinoa, soaked
• 1/2 tsp curry powder
• pinch salt to taste
• 1/2 bunch parsley, chopped
• 7 sprigs mint, chopped
• 1/2 cups coriander leaves, chopped
• 1/4 cups marcona almonds, chopped
• DRESSING
• 1/2 lime, juiced
• 1/2 tbsp tahini
• 1 tsp pomegranate molasses
• 1 tbsp Flamingo Estate olive oil
• Rock salt + black pepper to taste
• 1 1/2 tbsp pomegranate arils, to serve

Steps

• Cook quinoa until fluffy with curry powder and a pinch of salt. Set aside.
• Whisk together dressing ingredients and season to taste.
• Toss all herbs with chopped almonds, cooked quinoa and dressing.
• Garnish with pomegranate arils to serve and enjoy!