Cook quinoa in a medium pot of boiling,lightly salted water for 12-14 minutes until just tender. Drain and set aside. Cook red rice and lentils in a large pot of boiling,lightly salted water for 20 minutes. Drain and set aside.
Heat frying pan,add 100 millilitres of oil and onions,cook over low heat for 10 minutes until well caramelised. Soak cranberries in orange juice for 10 minutes until plump. Mix cumin,coriander and flour in a small bowl.
Toss cauliflower in flour mix. Heat three tablespoons of oil in a large frying pan,add cauliflower and fry over low heat for 10 minutes,until soft. Toss with drained quinoa,rice and lentils.
Add caramelised onions,with any extra oil from the pan. Add cranberries with orange juice,pistachios and fresh herbs. Make dressing with lemon juice,olive oil,garlic,salt and pepper. Whisk well to combine,taste and adjust if necessary.
Add to salad and mix well.