Texas Quinoa Tabouli-PCC

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Texas Quinoa Tabouli-PCC calories by ingredient
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Number of Servings: 6


    1/3 cup diced sundried tomatoes
    3 tablespoons hot water
    1 1/2 cups quinoa
    2 1/4 cups water
    1/3 cup olive oil
    6 tablespoons lime juice
    2 teaspoons minced garlic
    1 teaspoon salt
    1 teaspoon black pepper
    2 teaspoons dried oregano
    1 teaspoon ground cumin
    1/2 bunch green onions, sliced diagonally
    1 red bell pepper, chopped
    3/4 bunch cilantro, chopped
    1/3 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.

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