Recipe by Megan Priscott from Red Kitchen
1½ cups quinoa (I use a mix of brown and white)
1 cup chopped parsley
1 cup toasted walnuts
1 cup dried cranberries
1 cup spring onions chopped
cracked Black pepper
40ml olive oil
20ml sesame oil
20ml ume plum vinegar
10ml rice wine vinegar
30ml pomegranate molasses
Cook the quinoa.
Mix all the salad ingredients in a bowl.
Shake all the dressing ingredients in a jar.
Gently fold together and serve.
Note: Umeboshi plum is a naturally salty and savoury plum, drying the plum makes it very salty and a great salt alternative. We sell it at RedKitchen, but you can substitute it with cider vinegar or extra rice wine vinegar, but you will need to add extra salt for seasoning.