Tex-Mex Tabbouli

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A delicious combination of grains and late-summer produce, this tasty salad will keep all week long.

Tex-Mex Tabbouli

I am notorious for not supplying my recipes to our supper club–though I promise to.  I love tabbouli, especially when there are fresh tomatoes.  This recipe is a riff off an old one I found in Bon Appetit, but it is significantly altered to my tastes.  This is a great potluck dish and also wonderful for packing into lunches as it contains lots of protein fiber and fresh veggies.  Enjoy!


2 cups water
1 cup salsa
1 T cumin
1 tsp smoked paprika
chili powder, to taste
1 tsp. coarse salt
2 T fresh lime juice
3 T red wine vinegar
3 T olive oil
2/3 cup quinoa, rinsed
3/4 cup bulgur wheat (medium grind), rinsed
kernels from 1-2 ears of fresh corn (frozen can be subbed)
3 cups diced mixed mild peppers
1 large cucumber (with seeds removed), diced
3 cups chopped tomatoes


Bring first six ingredients to a simmer and add the quinoa. Simmer for ten minutes and add bulgur and corn. Turn off heat and let stand for 10 minutes. Transfer to a bowl and fold in peppers, cucumber and tomatoes. whisk together olive oil, red wine vinegar and lime juice and add to salad. Stir to combine and taste for salt and heat. Let salad sit at room temperature for flavors to meld.

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