Gluten/Dairy/Sugar Free: Vegan

Serves 4 as a side

2 cups cooked quinoa
2 blood oranges, peeled and cut in segments
1 navel orange, peeled and cut in segments
1/4 Spanish onion, finely sliced
5 baby radish, sliced finely into rounds
100g feta, roughly crumbled
1/ 2 cup fresh herbs – we used a mix of dill and baby sorrel
1/3 cup pomegranate arils
Edible flowers, to serve (optional)

Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon cinnamon
Salt and pepper to taste

In a small bowl whisk together the salad dressing ingredients.

On a serving platter arrange all of the salad ingredients, drizzle with the dressing and serve.