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Southwestern Quinoa Tabbouleh

Southwestern Quinoa Tabbouleh Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 293kcal (15%)
Total Fat 7g (11%)
Saturated Fat 1g (6%)
Cholesterol 0mg (0%)
Total Carbohydrate 50g
Dietary Fiber 18g
Sugars 9g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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