Rinse quinoa and cook according to instructions.
Whilst the quinoa is cooking prepare the rest of the ingredients.
There are two options for roasting almonds and pumpkin seeds.
1. Preheat oven to 180-200c and place in the oven and roast until brown (almonds approx 10 minutes, pumpkin seeds approx 3-4 minutes)
2. Heat a frying pan and dry roast almonds until brown. Add pumpkin seeds when the almonds are nearly ready as they toast much quicker.
Chop the baby spinach and fresh mint.
Prepare the salad dressing by thoroughly stirring the lemon juice and extra virgin olive oil together.
When the quinoa is cooked place quinoa in a bowl and allow to slightly cool before adding the spinach, pomegranate, roasted almonds and pumpkin seeds, fresh mint and mix together.
Pour salad dressing over and mix through and your salad is ready to serve.