Quinoa Tabbouleh With a Poblano and Lime Twist

I love Sunday Market days in Miramar. My menus are inspired by the freshest ingredients. I planted herbs on my deck and the landscaper assures me that the plants and soil are organic. Call me a skeptic but I’m guessing my herb garden would not get the organic seal of approval in the states. I have learned to accept that I eat more pesticides in Mexico than I do in the U.S. but at least I’m in charge of what goes on my herbs after they are planted. This recipe showcases my fresh parsley and mint. The tomatoes are readily available and vine ripened so I can enjoy them year round.

Quinoa is available in our larger supermarkets and in specialty shops that cater to expats. The price is equivalent to U.S. prices which means it is ridiculously expensive by Mexican standards. Quinoa has more protein and nutritional value than bulgar and it’s easier to find, thus the quinoa in this tabbouleh. Lemons are difficult to impossible to find here so I often substitute key lime juice for lemon juice.
I added poblano peppers for a mild spicy kick and a Mexican flare. This salad is a superfood power house.

Enjoy with homemade hummus and tortillas in a vegan wrap or as a side dish for grilled chicken or fish.

Savor every bite.

I’m late for the party but I’m taking my salad to Fiesta Friday where you can find more delicious recipes.
This week’s co-hosts are Zeba and Jhuls.

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Quinoa Tabboleah With a Poblano and Lime Twist

INGREDIENTS

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lime juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large cucumber cut into 1/4″ pieces
2 plum tomatoes, finely chopped
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
1/2 cup finely chopped poblano pepper

PREPARATION

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lime juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Let quinoa cool and transfer to a large bowl; mix in 1/4 cup dressing.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Toss gently with the remaining dressing.
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18 responses to “Quinoa Tabbouleh With a Poblano and Lime Twist

  1. I read with envy! I used to love cooking up some Quinoa and making tomato-less tabouleh (spelled differently, I know). I often subbed in some small carrot round slices or corn.

    Liked by 1 person

  2. Somehow I have missed the posts that mention you are now living in Mexico, how wonderful and it must be a huge change, what a delicious and fresh salad. Best of luck and look forward to more delicious recipes with a south of the border flair.

    Liked by 1 person

  3. YUMMY! Cant wait to try this one out!

    Like

  4. I love how you are using what is available and producing such a healthy dish Tracey. I love the freshness and sparkle and it is so very pretty. I could have this anytime. Waiting for spring in Virginia so my herbs start to grow:)

    Liked by 1 person

  5. I love tabbouleh! And I love all the mix of fresh herbs. Your recipe sounds as looks delicious! I am a nutritionist and I just started my own blog about healthy and affordable eating, feel free to check it out! It’s http://www.onewaytohealth.com
    I’m looking forward to more of your posts! Monica

    Liked by 1 person

  6. Looks beautiful, I love tabbouleh so simple but so delicious!

    Like

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