Soak quinoa for 10 minutes and thoroughly rinse before cooking.
Place rinsed quinoa into a saucepan and top with 2 ¼ cups water. Bring to the boil.
Boil until outer husk begins to curl away from quinoa grain and then reduce to the lowest heat until all water is absorbed. Once all water is absorbed, turn the heat off, leaving lid on allowing the quinoa to further steam.
Allow the quinoa to cool for 15 minutes before adding parsley, mint, cucumber, pomegranate jewels, lemon juice, pistachios and extra virgin olive oil. Season with salt and pepper before stirring to combine.
Make creamy cashew dressing bu adding soaked cashews, lemon juice, cumin and water to a high powered blender (bullet style blenders work really well for this). Process on high until creamy and there are no lumps. Add salt to taste.
Place quinoa tabouleh in a serving bowl, top with extra pomegranate jewels to garnish and drizzle with creamy cashew dressing.