​Lamb and Quinoa Tabouleh with Tangy Pomegranate Molasses Dressing

​In a large bowl mix all salad ingredients together.
To make the dressing, mix all the dressing ingredients in a small jar, shake well, then taste. Add more honey or salt if desired.
Dress salad with the dressing after the salad is plated.
Note: To cook the quinoa, rinse 1 cup in a sieve under a cold running water. Place into a saucepan and add 2 cups water, 1/2 tsp salt and 2 tsp olive oil. Bring to a boil and cook over a medium heat for 10-15 minutes. Once water is reducing, reduce the heat to low and cover the pan with a lid. Cook till all liquid is absorbed, another 5-10 minutes. Cool quinoa prior adding to salad. To cool evenly, spread on a large plate and fluff it up with a fork.

​2 cups sliced leftover roast lamb shoulder
2 cups cooked quinoa (see notes at the end)
1 cup halved cherry tomatoes
1 avocado peeled, seed removed, diced
1 lebanese cucumber, diced
1/2 red onion, thinly sliced
1/2 cup chopped flat leaf parsley
1/2 cup mint leaves
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1 tsp toasted cumin seeds

Dressing
1 lemon juice (3-4 tbsp)
2 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
1/2 tbsp honey
Pinch of salt or to taste