Tabbouleh Meets Taco Fiesta
Embark on a flavor journey with this vibrant tabbouleh salad infused with Mexican zest. Bursting with fresh herbs, zesty lime, and a kick from jalapeños, this dish harmonizes traditional tabbouleh with beloved Mexican ingredients. Packed with protein-rich quinoa and colorful veggies, it makes for a perfect side or a wholesome main dish that tantalizes the taste buds.
ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced tomatoes
- 1 cup finely chopped cilantro
- ½ cup chopped red onion
- 1 cup diced cucumber
- 1 jalapeño pepper, seeded and minced
- ¾ cup black beans, rinsed and drained
- 1 avocado, diced
- Juice of 2 limes
- ¼ cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
steps
- 1.
Rinse the quinoa under cold water and cook it in vegetable broth according to package instructions. Let it cool.
- 2.
In a large bowl, combine the diced tomatoes, cilantro, red onion, cucumber, and jalapeño.
- 3.
Add the cooked quinoa and black beans to the vegetable mixture.
- 4.
In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- 5.
Pour the dressing over the salad and toss well to combine.
- 6.
Gently fold in the diced avocado just before serving.
- 7.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold.