Wash and drain the quinoa, buckwheat kernels, barley and french lentils and add them into a pot together with a pinch of salt. Cover them in water and let cook for about 20-25 minutes or until done.
Drain the cooked seed, grains and lentils and rinse them with cold water to cool them down. Then add everything into a big salad bowl.
Wash and chop up fresh parsley and cut up the pomegranate. Add the chopped up parsley and pomegranate seeds to the salad bowl.
Add extra salt and pepper to your liking and finish the salad of with a little fresh lemon juice. Enjoy!