In a pot over medium-high heat, toast the quinoa with 1 tablespoon of olive oil. Add all spice, white pepper, black pepper and mix. Add boiling water and salt, cover and cook for 20 minutes on low heat.
Fluff the quinoa with a fork and set aside.
Roughly chop the purple onion and sauté in olive oil over high heat until it becomes a little bit caramelized. Add cooked quinoa and mix for another minute.
Turn off heat and add chopped fresh cilantro, pomegranate seeds and toasted slivered almonds. Toss together gently.
Move to a serving dish and drizzle with a little honey.