Bring 2 cups water and 1 cup quinoa to the boil and then simmer for 10-15 minutes until water is fully absorbed. Turn off heat and leave to cool.
Mix the yoghurt, ground cumin and honey in a small bowl until combined and then refrigerate until needed.
Toast almonds in a dry (no oil) fry pan for a few minutes and then cool. Bash into small pieces with a mortar and pestle (or cut into small pieces with a large knife) and set aside.
In a medium bowl, place the quinoa, almonds, coriander, parsley, red onion, lentils, capers, sultanas, lemon juice and olive oil. Mix well and season with salt flakes to taste.
Spoon salad into serving dish and dollop over cumin yoghurt. Garnish with pomegranate seeds.
Gluten and refined sugar-free
Serves 4 as a main course or 8-12 as a side dish