Texas Quinoa Tabouli-PCC
- Number of Servings: 6
Ingredients
1/3 cup diced sundried tomatoes3 tablespoons hot water1 1/2 cups quinoa2 1/4 cups water1/3 cup olive oil6 tablespoons lime juice2 teaspoons minced garlic1 teaspoon salt1 teaspoon black pepper2 teaspoons dried oregano1 teaspoon ground cumin1/2 bunch green onions, sliced diagonally1 red bell pepper, chopped3/4 bunch cilantro, chopped1/3 cup canned diced green chiles
Rehydrate sundried tomatoes in 3 tablespoons hot water until soft. Drain excess liquid.
Rinse quinoa and drain. Bring water to a boil. Add quinoa, return to a boil and then reduce heat to low. Simmer for 10 minutes. Turn off heat and leave covered for 1/2 hour. Cool on tray or cookie sheet in the refrigerator.
Mix together the oil, lime juice, garlic, salt, pepper, oregano and cumin until dressing is blended.
Toss quinoa with dressing. Add sundried tomatoes, green onions, red pepper, cilantro and diced green chiles. Stir gently to combine.
Serving Size: 1/2 cup
Number of Servings: 6
Recipe submitted by SparkPeople user TERESARICHTER.
Rinse quinoa and drain. Bring water to a boil. Add quinoa, return to a boil and then reduce heat to low. Simmer for 10 minutes. Turn off heat and leave covered for 1/2 hour. Cool on tray or cookie sheet in the refrigerator.
Mix together the oil, lime juice, garlic, salt, pepper, oregano and cumin until dressing is blended.
Toss quinoa with dressing. Add sundried tomatoes, green onions, red pepper, cilantro and diced green chiles. Stir gently to combine.
Serving Size: 1/2 cup
Number of Servings: 6
Recipe submitted by SparkPeople user TERESARICHTER.
Nutritional Info Amount Per Serving
- Calories: 285.0
- Total Fat: 13.9 g
- Cholesterol: 0.0 mg
- Sodium: 475.1 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 4.1 g
- Protein: 6.8 g
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