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Southwestern Quinoa Tabbouleh

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

Southwestern flavors—always a natural with quinoa—are used in a tabbouleh-type quinoa preparation: a grainy, delicious main-dish salad. Take it for a picnic, maybe with some grilled-vegetable wraps, and you’ve got a very nice meal. Once again, I can’t resist teaming corn with quinoa.

Cooking Methodgrilling

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, high fiber, lactose-free, peanut free, soy free, vegan, vegetarian

Equipmentgrill

Five Ingredients or LessYes

Mealdinner, lunch

Moodfestive

Taste and Textureherby, nutty, savory, smoky, tangy

Ingredients

  • 1 poblano chile
  • 1 jalepeño pepper
  • 2 ears corn, husked
  • 2½ 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 ½ red onion, minced
  • 2 to 3 tablespoons extra virgin olive oil
  • ¾ cup finely chopped curly parsley
  • ½ cup finely chopped cilantro
  • ½ cup finely chopped mint
  • Salt and freshly ground black pepper to taste

Instructions

Preheat the grill to high, then lower the heat to medium. Place the poblano and jalapeño on the grill and roast until the skins blacken, 5 to 7 minutes per side. 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. Remove the peppers and corn from the grill. Let the peppers cool in a paper bag; let corn cool sitting out.

Place the cooked quinoa in a large bowl. Add the beans, tomatoes, juice of 1 lemon, the jicama, scallions, oil, and herbs.

Cut the grilled corn from the cobs and add it to the quinoa bowl. Peel the blackened skin from both peppers. Remove the seeds, fiber, and stems, and dice both peppers. Add the peppers to the quinoa bowl.

Toss the ingredients in the bowl together very well, and add salt (it will take a goodly amount) and pepper to taste. Add the juice of the second lemon if needed. Serve, chilled or at room temperature.

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