Mexican Tabbouleh
Bright, fresh, and bursting with vibrant flavors, this Mexican Tabbouleh is a zesty twist on a Mediterranean classic. Featuring protein-packed quinoa as a hearty base, this salad is elevated with a medley of fresh cilantro, parsley, juicy Roma tomatoes, crisp cucumber, sweet corn, and a subtle heat from minced jalapeño. A tangy lime and olive oil dressing infused with smoky cumin and chili powder ties it all together, while creamy avocado adds the perfect finishing touch. Ready in just 35 minutes, this gluten-free and nutrient-rich dish is ideal as a refreshing side or light main course. Serve it chilled or at room temperature, and enjoy the perfect fusion of Mexican and Mediterranean cuisine!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup fresh cilantro, finely chopped
- 0.5 cup fresh parsley, finely chopped
- 2 ripe Roma tomatoes, diced
- 1 English cucumber, diced
- 0.25 cup red onion, finely diced
- 0.5 cup corn kernels (fresh, canned, or thawed frozen)
- 1 jalapeño, deseeded and finely minced
- 1 avocado, diced
- 2 lime, juiced
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove its natural bitterness.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and set aside to cool to room temperature.
While the quinoa cools, prepare the vegetables. Dice the tomatoes, cucumber, red onion, and avocado. Finely chop the cilantro and parsley. Mince the jalapeño if using for an extra kick.
In a large mixing bowl, combine the cooled quinoa, cilantro, parsley, diced tomatoes, cucumber, red onion, corn, and jalapeño.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss gently until all ingredients are evenly coated.
Just before serving, fold in the diced avocado to prevent it from becoming mushy. Taste and adjust seasoning as needed.
Serve chilled or at room temperature as a refreshing side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 21.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3590 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
