Cook rice, lentils and quinoa, separately, according to packet directions.
Combine rice, lentils and quinoa in a large bowl. Add onion, seeds, pinenuts, capers, currants, herbs, juice and oil.Stir until well combined.
Stir cumin seeds into the yoghurt in a small bowl.
Serve salad on a large platter. Top with spoonfuls of yoghurt, drizzle with honey and scatter with almonds.