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.
Quinoa Tabboleah With a Poblano and Lime Twist
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
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.