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 poblano chile; 1 jalepeno pepper; 2 ears corn, husked; 2 1/2 cups cooked Basic Quinoa; 1 can (16 ounces) black beans, very well drained and rinsed; 2 tomatoes, chopped; Juice of 1 to 2 lemons; 1 fist-sized jicama, peeled and diced; 2 to 3 scallions, sliced, or 1/2 red onion, minced; 2 to 3 tablespoons extra virgin olive oil; 3/4 cup finely chopped curly parsley; 1/2 cup finely chopped cilantro; 1/2 cup finely chopped mint; Salt and freshly ground black pepper to taste

Servings: persons

1 poblano chile
1 jalepeno pepper
2 ears corn, husked
2 1/2 cups cooked Basic Quinoa
1 can (16 ounces) black beans, very well drained and rinsed
2 tomatoes, chopped
Juice of 1 to 2 lemons
1 fist-sized jicama, peeled and diced
2 to 3 scallions, sliced, or 1/2 red onion, minced
2 to 3 tablespoons extra virgin olive oil
3/4 cup finely chopped curly parsley
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
Salt and freshly ground black pepper to taste

1
Preheat the grill to high, then lower the heat to medium.
2
Place the poblano and jalapeno on the grill and roast until the skins blacken, 5 to 7 minutes per side.
3
At the same time, place the corn directly on the grill and grill until the kernels are just colored, 4 to 5 minutes per quarter-turn of the cob.
4
Remove the peppers and corn from the grill.
5
Let the peppers cool in a paper bag; let corn cool sitting out.
6
Place the cooked quinoa in a large bowl.
7
Add the beans, tomatoes, juice of 1 lemon, the jicama, scallions, oil, and herbs.
8
Cut the grilled corn from the cobs and add it to the quinoa bowl.
9
Peel the blackened skin from both peppers.
10
Remove the seeds, fiber, and stems, and dice both peppers.
11
Add the peppers to the quinoa bowl.
12
Toss the ingredients in the bowl together very well, and add salt (it will take a goodly amount) and pepper to taste.
13
Add the juice of the second lemon if needed.
14
Serve, chilled or at room temperature.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 poblano chile, 1 jalepeno pepper, 2 ears corn, husked, 2 1/2 cups cooked Basic Quinoa, 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.

That's it — enjoy your meal!

Southwestern Quinoa Tabbouleh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions