Tabbouleh with quinoa and honey cinnamon dressing – Food & Home Magazine

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
• <h3>Dressing</h3>
• 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