PCC Texas Quinoa Tabouli
Serves: 10 to 12
Quinoa is the edible seed of a plant that is closely related to beets and spinach. For thousands of years quinoa has been cultivated in the Andean region of South America — the Incas even considered it a sacred grain. It is an extraordinarily nutrition-packed food and has gained wild popularity in recent years. This recipe combines this delicious little “grain” with the piquant flavors of the sunny Southwest and makes a fantastic side dish to summery grilled dishes such as salmon, chicken or hearty vegetable skewers.
- 2 1/4 cups water Add to list
- 1 1/2 cups quinoa Add to list
- 1/4 cup sundried tomatoes Add to list
- 3 tablespoons hot water Add to list
- 1/4 cup olive oil Add to list
- 1/4 cup lime juice Add to list
- 1 teaspoon sea salt Add to list
- 3/4 teaspoon black pepper Add to list
- 1 tablespoon fresh oregano Add to list
- 2 cloves garlic, minced Add to list
- 1/2 teaspoon ground cumin Add to list
- 3 green onions, sliced Add to list
- 1/2 red bell pepper, diced Add to list
- 1/4 cup chopped cilantro Add to list
- 1/4 cup canned diced green chiles, drained Add to list
Bring 2 1/4 cups water to a boil. Add quinoa, stir and bring back to a boil. Reduce heat to low, cover and simmer 10 minutes. Remove from the heat and let sit, covered, until water is absorbed. Stir to fluff and allow to cool.
Rehydrate sun-dried tomatoes in 3 tablespoons hot water until soft. Drain the excess liquid and chop tomatoes.
Whisk together olive oil, lime juice, salt, black pepper, oregano, garlic and cumin. Toss quinoa with the dressing and add sun-dried tomatoes, green onion, red bell pepper, cilantro and green chiles.
Source: Demonstrated at “6 Weeks to a Healthier You” in June 2013
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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