Jewelled quinoa salad with pomegranate & lemon tahini dressing & sesame orange baby spinach wild ric

Ingredients

• 0.5 small red onion, finely chopped
• 1 Tbsp extra virgin olive oil
• 1 Tbsp tahini
• 1 tsp ground cumin
• 1 tsp pine nuts, lightly toasted
• 1 tsp white wine vinegar
• 100 grams baby spinach
• 120 grams green beans, cooked & chopped
• 150 grams pomegranate seeds
• 2 Tbsp coriander, chopped
• 2 Tbsp olive oil
• 2 Tbsp parsley, chopped
• 12 grams quinoa, cooked
• 250 grams wild rice, cooked
• 3 Tbsp natural yoghurt
• 4 tsp olive oil
• 40 grams flaked almonds
• 1 juice of lime
• to taste seasoning
• 1 as needed orange, peeled and cut into segments
• as needed sesame seeds, to garnish