PCC Texas Quinoa Tabouli

PCC Texas Quinoa Tabouli

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  • 2 1/4 cups water
  • 1 1/2 cups quinoa
  • 1/4 cup sundried tomatoes
  • 3 tablespoons hot water
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon fresh oregano
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 3 green onions, sliced
  • 1/2 red bell pepper, diced
  • 1/4 cup chopped cilantro
  • 1/4 cup canned diced green chiles, drained


Bring 2 1/4 cups water to a boil. Add quinoa, stir and bring back to a boil. Reduce heat to low, cover and simmer 10 minutes. Remove from the heat and let sit, covered, until water is absorbed. Stir to fluff and allow to cool.

Rehydrate sun-dried tomatoes in 3 tablespoons hot water until soft. Drain the excess liquid and chop tomatoes.

Whisk together olive oil, lime juice, salt, black pepper, oregano, garlic and cumin. Toss quinoa with the dressing and add sun-dried tomatoes, green onion, red bell pepper, cilantro and green chiles.