Vegetarian

Texas Quinoa Tabouli-PCC is for Side Dish.

Texas Quinoa Tabouli-PCC takes several minutes to prepare.

Texas Quinoa Tabouli-PCC takes several minutes to cook.

Texas Quinoa Tabouli-PCC makes 6 servings.

The ingredients for Texas Quinoa Tabouli-PCC are:

1/3 cup diced sundried tomatoes
3 tablespoons hot water
1 1/2 cups quinoa
2 1/4 cups water
1/3 cup olive oil
6 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 bunch green onions, sliced diagonally
1 red bell pepper, chopped
3/4 bunch cilantro, chopped
1/3 cup canned diced green chiles

Here is how you make Texas Quinoa Tabouli-PCC:

Rehydrate sundried tomatoes in 3 tablespoons hot water until soft. Drain excess liquid.Rinse quinoa and drain. Bring water to a boil. Add quinoa, return to a boil and then reduce heat to low. Simmer for 10 minutes. Turn off heat and leave covered for 1/2 hour. Cool on tray or cookie sheet in the refrigerator.Mix together the oil, lime juice, garlic, salt, pepper, oregano and cumin until dressing is blended.Toss quinoa with dressing. Add sundried tomatoes, green onions, red pepper, cilantro and diced green chiles. Stir gently to combine.Serving Size: 1/2 cupNumber of Servings: 6Recipe submitted by SparkPeople user TERESARICHTER.

The nutritional information for Texas Quinoa Tabouli-PCC is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 285.0

• Total Fat: 13.9 g
• Cholesterol: 0.0 mg
• Sodium: 475.1 mg
• Total Carbs: 34.9 g
• Dietary Fiber: 4.1 g
• Protein: 6.8 g

The dietary needs meet for Texas Quinoa Tabouli-PCC is Vegan