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
- 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
- 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
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.
For the dressing, combine all of the ingredients and season.
Combine the quinoa, tomatoes, cucumber, onion, lime zest, chopped herbs and dressing and toss well.