A Mexican Twist on Tabbouleh

Healthy Mexican Quinoa Salad- My Mexican Version of Tabbouleh

Hubby is traveling (again) this week, and I wanted to use up some produce sitting in my crisper drawer, so I came up with this easy Mexican inspired quinoa twist on tabbouleh! I admit I have eaten cookies and/or chocolate for dinner one too many nights this week, so this quinoa tabbouleh was a welcome, healthy change!

Glass Storage for Pantry Staples

I started keeping some of my long shelf life pantry items in plain view on my counter, because, well, out of sight out of mind! I cooked up some rice recently that ended tasting like the plastic bag it was sold in. I had no idea that was even possible and decided then and there to start switching to glass containers when possible. So right now I have hemp hearts (so I remember to use them in smoothies), sunflower seeds (for salads), chia seeds (for everything- Smoothies! Pudding! Breakfast Bowl!), and quinoa. Spotting the quinoa reminded me how my hubby doesn’t like it and I should make some since he’s out of town. This dish turned out so yummy though, I’m convinced he will like it and must try when he returns home tomorrow!

With out further ado, here’s what you need for :

Mexican Quinoa Salad

Ingredients Needed For Mexican Quinoa Salad - my Mexican Inspired Version of Tabbouleh!

  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 large, juicy lime (or a couple small)
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • dash of black pepper
  • 1/8 tsp ground red pepper
  • half a pint of cherry tomatoes
  • half of a red or orange pepper
  • can of black beans (more or less is fine-I saved a bit for scrambled eggs tomorrow!)
  • small handful of cilantro leaves (1/4 cup?)
  • couple handfuls fresh spinach, ripped into small pieces (1/2 cup or more, whatever you like)
  • Avocado, diced (optional)

First, cook your quinoa. Bring water to boil, toss in quinoa, and put a lid on the pot. (If your bag of quinoa doesn’t say pre-rinsed, be sure to do so very first thing!) Reduce heat and simmer for about 12 minutes, until water is absorbed. Uncover pot and let cool while you prep the rest of the ingredients.

Squeeze lime juice into a large bowl. Stir in cumin, ground red pepper and salt. Also a sprinkle of black pepper. Dice tomatoes, red or orange pepper, and cilantro and throw in the bowl. (Diced very small is best, in my opinion. I like small, uniform pieces so I get some of everything in each bite. 🙂 ) Rinse and dump your black beans in there, too. Next, rip up some spinach and mix everything up. Finally, add the slightly cooled quinoa and mix again. Taste, and add more salt or pepper if you ned to.

I was going to add avocado and I forgot. So that’s optional, but I bet it would have been good! I also sprinkled a little bit of Wildtree Chipotle Lime Rub over top, even though it tasted pretty darn good already.

I thought this would need to sit awhile for all the flavors to meld together, but I ate some right away for a mid-afternoon snack and it was DE-LISH! So you can eat right away or chill for later.


Quinoa Black Bean Salad Recipe


Don’t be afraid to change up the ingredient list or volume of ingredients to suit your preferences. You really can’t mess up here! I may toy around with the ingredient list below sometime, closer to a typical tabbouleh (really I think I just like saying tabbouleh- it’s fun isn’t it??) :


Variation Idea:

Lemon juice instead of lime

Parsley instead of Cilantro

Green onions



Thanks for reading, and don’t forget to pin it for later!


don't call me supermom


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