Rinse the quinoa and combine with 600ml of water in a pot

Bring to the boil, then turn down to a gentle simmer and cook for 15  minutes,  stirring regularly. Remove from the heat, drain any excess water and leave to cool

Roast the almonds on a baking tray in the oven at a pre-heated temperature of 180 Degrees Celsius (350 Fahrenheit) for around 7  minutes until almonds start to brown a little more, and give off a toasted smell. Keep an eye on oven, ensuring almonds don't burn. Once ready remove from hot baking tray and set aside. 

Roughly chop the iceberg lettuce and place into a large salad bowl

Add the olives, sundried tomatoes, cherry tomatoes, dates, toasted almonds and quinoa

Prepare the salad dressing by placing all of the dressing ingredients into a jar with a lid and shaking the jar until all of the ingredients are mixed

Pour the dressing over the salad and mix all of the ingredients together