Quinoa Salad with Carrot, Cranberries, Orange, and Pomegranates

8 servings

2 cups of quinoa, cooked and cooled
1 large carrot, grated
seeds of one pomegranate
2/3 cup dried cranberries
2/3 cup roasted almonds, chopped
zest of one orange
½ bunch cilantro, shredded
½ bunch parsley, shredded
½ bunch mint, shredded

Dressing
juice of one orange
¼ cup olive oil
½ tsp cumin
½ tsp cinnamon
pinch salt
1 tsp maple syrup
1 tb white wine vinegar

Whisk together dressing ingredients.

Combine other ingredients in a large bowl, pour over dressing and mix to combine.