Another crowd favorite brought to life by the talented Rodriguez & Platt family, this Peruvian-inspired twist on classic tabbouleh takes a flavorful cue from Portland favorite Andina. Traditional bulgur is swapped for a vibrant mix of red and white quinoa, and sweet corn is added for a subtle nod to South American flavor. Packed with fresh herbs, color, and texture, it’s as visually stunning as it is delicious. Even better? It travels like a champ making it perfect for potlucks, picnics, or make-ahead meals that need to impress.
Ingredients:
1 cup white quinoa
1 cup red quinoa
4 cups water, or chicken or vegetable broth
Salt to taste
1 avocado diced
½ cucumber, peeled and diced (about 1 cup, divided)
2 Roma tomatoes, seeded and diced (about 1 cup, divided)
1 Tbsp chopped fresh mint, plus extra for garnish
1 Tbsp chopped fresh Italian parsley
1 Tbsp extra-virgin olive oil
Juice of 3 limes (about ½ cup, divided)
11 botija or kalamata olives, pitted
3 Tbsp crumbled Cotija or feta
1 ear corn, cooked, kernels cut off (about ¾ cup)
1 yellow bell pepper, cut into matchsticks
½ red onion, cut into matchsticks
Directions:
Combine both types of quinoa in a fine-mesh strainer and rinse well under cold water. In a saucepan, combine the quinoa and water (or broth), Season with salt to taste. Bring to a boil over high heat, reduce the heat to low, cover and simmer for 20 to 25 minutes, until water is absorbed and quinoa is tender. Spread the quinoa on a baking sheet to cool and fluff.
In a mixing bowl, combine the cooked quinoa, avocado, half the cucumbers, half of the tomatoes, and the herbs. Mix well. Drizzle with the olive oil and half of the lime juice, and toss to coat. Season with salt to taste, Transfer to a serving bowl.
In another bowl, mix the remaining cucumbers, and tomatoes with the olives, cheese, corn kernels, yellow peppers, and onions. Season with salt and the remaining lime juice. Spoon the mixture over the quinoa and garnish with mint leaves.