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2 cups cooked Quinoa (about 3/4c dry)
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2 cups cooked black (Beluga) Lentils (about 3/4c dry)
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1 handfull Craisens
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2 Scalions cut thinly
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1 handfull finly choped mint
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1/4 cup Sunflower oil
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2 tbsp red wine vinegar
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2 tbsp honey
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2 tbsp Pomegranate Syrup / Molasses
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1/2 finely choped red onion
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Salt and pepper to taste
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1 Handfull Brazil Nuts
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