Festive Crunch Salad

Place cooked quinoa, pomegranate seeds, spring onions, parsley and almonds in a medium bowl.

Toss with olive oil, orange juice and zest, vinegar, salt and spices.

Taste and adjust salt. Gently fold in the avocado right before serving.

NOTE 1: To cook quinoa, rinse 1 1/3 cups organic quinoa under cold water to remove bitterness. Place rinsed quinoa and 2 2/3 cups broth or water in a saucepan with a pinch of salt. Bring to the boil, reduce heat and simmer over low heat for 15 minutes or until water is absorbed. Turn off heat and wait for 5 minutes before removing the lid and fluffing quinoa with a fork.  

NOTE 2: To save time, cook the quinoa the night before and chill in fridge until ready to use. Or make the whole salad ahead, adding the avocado just before serving