Quinoa is a species of goosefoot and is grown as a crop primarily for its edible seeds. It is a good source of protein and is low fat. Tabbouleh with quinoa and honey cinnamon dressing is an Eastern-inspired dish full of sweet and lightly spiced flavours.
Tabbouleh with quinoa and honey cinnamon dressing
Ingredients
- 1L (4 cups) vegetable stock
- 500ml (2 cups) quinoa
- 2,5ml (½ tsp) ground cumin
- 2,5ml (½ tsp) ground cinnamon
- 100g baby tomatoes, halved
- 2 small cucumbers, deseeded and diced
- 2 red onions, finely chopped
- zest of 1 lime
- a large handful of each: parsley, mint and coriander leaves, chopped
Dressing
- 1 garlic clove, chopped
- 1,25ml (¼ tsp) cinnamon
- 1,25ml (¼ tsp) cumin
- 60ml (¼ cup) honey
- 125ml (½ cup) apple cider vinegar
- 250ml (1 cup) olive oil
- a small handful of fresh mint, chopped
- a small handful of fresh coriander leaves, chopped
Instructions
1
Bring the stock to a boil in a large saucepan. Add the quinoa and spices to the rapidly boiling water. Cover the pan, reduce to medium-low heat and simmer until all the water has been absorbed, about 15 minutes. Allow to cool slightly.
2
For the dressing, combine all of the ingredients and season.
3
Combine the quinoa, tomatoes, cucumber, onion, lime zest, chopped herbs and dressing and toss well.
