Photo: Dan Jones
Rinse the quinoa. Simmer, part covered, in 600ml boiling water for 15 minutes until tender. Drain and cool.
Mix together the sumac, lemon juice, olive oil and pomegranate molasses. Chop the watercress, kale and spinach. Mix with the quinoa, pistachios, red onion, mint, parsley, cucumber, avocado, cinnamon and ginger, then season to serve.