• ½ cup (4 oz/125 g) red quinoa, well rinsed
• ½ cup (4 oz/125 g) white quinoa, well rinsed
• Kosher salt
• 1 mango
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons soy sauce
• 1 tablespoon creamy peanut butter
• 1–2 tablespoons firmly packed dark brown sugar (depending on how sweet you like it)
• 3 tablespoons white vinegar
• 5 scallions, white and pale green parts only, minced
• ¼ cup (1 oz/30 g) salted, roasted sunflower seeds
• 2 tablespoons roasted sesame seeds
• ¼ cup (1½ oz/45 g) pomegranate seeds

In a saucepan, bring 1½ cups (12 fl oz/375 ml) water to a boil over high heat. Stir in the quinoa, and a pinch of salt. Reduce the heat to low, cover, and cook until all the water is absorbed, about 20 minutes. Uncover and let cool for about 5 minutes.

Meanwhile, peel and pit the mango and cut the flesh into small pieces, about the size of blueberries. In a small bowl, whisk together the oil, soy sauce, peanut butter, brown sugar, and vinegar until well blended.

In a bowl, combine the quinoa, mango, scallions, and sunflower seeds. Pour the dressing over the top and toss well. Garnish with the sesame seeds and pomegranate seeds. The quinoa will keep in an airtight container in the fridge for up to 3 days.