Place the quinoa in a medium saucepan with 1 cup (250 ml) of water and bring to the boil. Decrease the heat and gently simmer for 15-20 minutes, until all of the liquid has been absorbed and the quinoa is tender with a slight bite. Spread out onto a large tray and set aside to cool.
Combine the cabbage, kale, beetroot, blueberries, almonds, sunflower sprouts and mint in a large bowl.
Combine the pumpkin, sunflower, chia, sesame and caraway seeds in a pan and toast over medium heat, stirring occasionally, until they colour and begin to pop. Set aside to cool.
To prepare the dressing, combine the orange zest and juice, pomegranate molasses, maple syrup and sesame oil in a small bowl. Gradually whisk in the rice bran oil to combine and make a thick dressing. Season with salt and pepper.
Add the cooled seeds to the other salad ingredients. Pour over the dressing and toss to coat. Add the puffed amaranth and toss once more.