Quinoa and bulgur tabbouleh

This recipe was adapted from a recipe in the Times magazine - thank you the Times! It was a hit a my recent Pilates and yoga retreat, and is a piece of cake to make. Learning to love vegan!

Ingredients:(makes about 8 servings)
225g mixed quinoa and bulghur wheat (dry weight) or use one or the other
1/2 reduced salt vegetable stock cube
400ml boiling water
large handful fresh parsley
large handful fresh mint
3 spring onions, finely chopped
50g dried cranberries (or raisins)
2 medium carrots, grated or shredded
1 tsp cinnamon
1/2 tsp nutmeg

Dressing:
Juice of one lemon
50ml sesame or olive oil
1 tsp honey
salt and pepper
1. Rinse quinoa and then place in large pan, cover with boiling water and add veg stock cube. Reduce to low heat, cover and cook for around 12-15 minutes, until tender (adding more water if needed).
2. Make dressing by mixing oil, honey, lemon and seasoning.
3. Add remaining ingredients to quinoa and pour over dressing. Ta da!