Zesty Quinoa & Black Bean Tabbouleh Bowl

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 14.58 ounces

Ingredients

Black Bean Crumble
4 tbsp Oil, Canola
2 cups Onions, white, small diced
1/4 cup Garlic, cloves, peeled, minced
5 2/3 cups Beans, Black, canned, low sodium
3/4 cup Crumbs, Panko bread
1/4 cup seasoning, Italian
1 tbsp Cumin, ground
1 tsp Salt, Kosher

Zesty Lime Vinaigrette
1/2 cup Oil, Olive
1/3 cup Limes, juice
1 tbsp Garlic, cloves, peeled, minced
1 tsp Mustard, Dijon
1/2 tsp Salt, Kosher
1/2 tsp Coriander Seed, ground
1/4 tsp Pepper, Black, table grind

Cilantro Mint Chutney
1 cup Cilantro, fresh, leaves
1 cup Mint, fresh, whole leaf
1 tbsp Peppers, Serrano, chopped
2 tbsp Ginger, fresh, sliced
1 tsp Cumin, ground
1 tsp Lemons, juice
1/2 tsp Salt, Kosher
1/2 cup Water

Tabbouleh
9 cups Parsley, Curly, fresh, chopped
1 1/2 cups Onions, White, small diced
6 cups Quinoa, cooked
3 cups Tomatoes, medium dice
1 1/2 cups Pepper, Bell, Red, small dice
3/4 cup Onions, Green, sliced thinly on bias

For service
6 cups Lettuce, Spring Mix

Preparation

1. For Black Bean Crumble – In a skillet, heat oil over medium high heat. Add onions and cook for 3-5 minutes or until tender. Add garlic and cook for 1 minute. Remove from heat and allow to cool.
2. To a food processor, add onion mixture, black beans, bread crumbs, Italian seasoning, cumin, and salt. Pulse until combined. Do not over blend, mixture should have some texture and should not become mushy.
3. Remove mixture from food processor. In a skillet, heat oil over high heat. Crumble mixture into skillet and sauté for 5-7 minutes or until mixture turns crispy. Remove from heat and place into a 2” hotel pan and follow proper cooling procedures.
4. For Zesty Lime Vinaigrette: In a small bowl, combine olive oil, lime juice, garlic, Dijon mustard, salt, coriander, and black pepper. Whisk until combined, cover, and store in cooler for future use.
5. For Cilantro Mint Chutney: To a blender, add cilantro, mint, serrano peppers, ginger, cumin, lemons, salt, and water and process until smooth. Cover and place in cooler until use.
6. For Tabbouleh: In a large bowl, add parsley, onions, quinoa, tomatoes, bell peppers, and green onions. Pour over reserved vinaigrette and toss until well combined. Store tabbouleh in cooler until service.
7. To Serve: In a serving bowl, place 1/2 cup of spring mix in center of bowl, top with 1 cup (4oz) of black bean crumble. and 1 cup (6oz) of tabbouleh. Drizzle 1 tablespoon of mint chutney.

Nutrition information

Calories: 639 Total Fat: 20g Saturated Fat: 2.5g Trans Fat: 0g Carbohydrate: 93g Fiber: 19g Total Sugars: 5g Protein: 25g Sodium: 261mg