Salad

• 1 1/2 cups uncooked quinoa
• 6 dates, sliced in pieces
• 8 figs, fresh or dried, cut in pieces or halves
• 1 apple, thinly sliced, soaked in lemon juice
• 1 cup fresh parsley, washed and trimmed
• 1 cup pomegranate seeds

Dressing

• 2 tbsp mustard
• 1/3 cup olive oil
• 2 lemons, juiced
• 1 tbsp raw honey
• 1 oz fresh ginger or 1 tsp ginger powder
• 1 tsp cumin
• 1 tbsp apple cider vinegar
• salt & pepper to taste