Southwestern Quinoa Tabbouleh Recipe

Name: Southwestern Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, Rinsed; 2 cups Vegetable Broth; 2 teaspoons Cumin Seeds; 2 Tablespoons Grapeseed Oil, Divided; 10 whole Asparagus Spears, Chopped Into 2 Inch Pieces; 1 whole Red Bell Pepper, Seeded And Diced; 2 cans (15 Oz. Size) Black Beans, Rinsed; 2 whole Roma Tomatoes, Seeded And Coarsely Chopped; 6 whole Green Onions, Chopped Into 1/2 Inch Pieces; ⅔ cups Fresh Cilantro, Chopped; 1/2 cups Low Fat Crumbled Feta Cheese (optional); 1/4 cups Fresh Lime Juice

Servings: persons

1 cup Quinoa, Rinsed
2 cups Vegetable Broth
2 teaspoons Cumin Seeds
2 Tablespoons Grapeseed Oil, Divided
10 whole Asparagus Spears, Chopped Into 2 Inch Pieces
1 whole Red Bell Pepper, Seeded And Diced
2 cans (15 Oz. Size) Black Beans, Rinsed
2 whole Roma Tomatoes, Seeded And Coarsely Chopped
6 whole Green Onions, Chopped Into 1/2 Inch Pieces
⅔ cups Fresh Cilantro, Chopped
1/2 cups Low Fat Crumbled Feta Cheese (optional)
1/4 cups Fresh Lime Juice

1
In a medium saucepan, combine the quinoa and broth and bring to a boil.
2
Cover and simmer over low heat until the broth is absorbed, about 15 minutes.
3
Remove from heat and place in a bowl in the refrigerator.
4
While quinoa chills, in a nonstick skillet toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
5
Remove from pan and set aside.
6
Add 1 teaspoon grapeseed oil to the skillet and add asparagus and red pepper.
7
Saute over medium heat for 3-4 minutes, until slightly softened.
8
Remove from heat.
9
Remove chilled quinoa from refrigerator.
10
Add in rinsed black beans, asparagus, red pepper, tomatoes, green onion, cilantro and crumbled feta cheese.
11
In a small bowl combine toasted comino seeds, lime juice, and remaining grapeseed oil; whisk to mix.
12
Add dressing to quinoa mixture and toss to coat.
13
Place in the refrigerator for 20 minutes, then serve.
14
Nutrition info per 1 cup: 234 calories, 6 g fat, 12 g protein, 32 g carbohydrates, 9 g fiber

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Quinoa, Rinsed, 2 cups Vegetable Broth, 2 teaspoons Cumin Seeds, 2 Tablespoons Grapeseed Oil, Divided, and more.

Yes, Southwestern Quinoa Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwestern Quinoa Tabbouleh

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