Tabbouleh with quinoa and honey cinnamon dressing

October 2, 2012 (Last Updated: January 11, 2019)
Tabbouleh with quinoa and honey cinnamon dressing recipe

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.

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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.

 

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October 2, 2012 (Last Updated: January 11, 2019) By
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