PCC Texas Quinoa Tabouli

Serves: 10 to 12

Your rating: None (30 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.

Ingredients

Preparation

Bring the 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 heat and let sit, covered, until water is absorbed. Stir to fluff and allow to cool.

Rehydrate the sun-dried tomatoes in 3 tablespoons hot water until soft. Drain the excess liquid and chop the tomatoes.

Whisk together the olive oil, lime juice, salt, black pepper, oregano, garlic and cumin. toss the quinoa with the dressing and add the sun-dried tomatoes, green onion, red bell pepper, cilantro and green chiles.

Recipe by PCC Deli

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!

Learn more about our recipes. View guidelines »

More about: chiles, cilantro, limes, quinoa

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