In a pot, combine dried Quinoa and Vegetable Broth. Bring to a boil and then reduce to a simmer, cover with a lid and cook for 20 minutes on low heat. Once cooked, transfer to a bowl, fluff with a fork and allow to cool for 20 minutes.
After 20 minutes, add Spring Onions, Slivered Almonds, Pistachios, Pomegranate Arils and Cubed Avocado to the Quinoa.
In a seperate bowl, combine all the ingredients for the dressing and whisk well to combine.
Pour dressing over Quinoa mixture and toss very gently to combine.
Check for seasoning and adjust accordingly.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.