Tex-Mex Something-Or-Other

The original name of this recipe is Tex-Mex Tabbouleh, but can you have a tabbouleh if you do not use bulgur?  As with all dishes I seem to make, I start with good intentions - but when you're surrounded by idiots in the grocery store and you find yourself in the parking lot having a "doh!" moment because you forgot to pick up the bulgur, but you're not enough of a martyr to go back to said store to be surrounded by idiots, you make do with what you have.  And you make a tabbouleh that's quinoa based, as opposed to the traditional bulgur method.

I found this recipe on the Weight Watchers site.  I wanted to make this because I wanted a healthy salad that incorporates lots of veggies, but doesn't make me feel like I'm eating a ton of lettuce.  (Lettuce and I have a complicated relationship ...)  I also dig a traditional tabbouleh salad (a Middle Eastern influence of cucumber, tomato, lemon juice and mint), so I was intrigued by the idea of a Tex-Mex take on one of my favorites.  Even if I think that cilantro tastes like soap.

Yeah - I'm good for breakfast.

Tex-Mex Tabbouleh
adapted (barely) from WeightWatchers.com

1 c. uncooked quinoa, cooked 
1 cup(s) tomato(es), diced  (eyeball it ... use as many or as few tomatoes as you wish)
1/2 of a medium cucumber, diced  (note - for future attempts at this recipe, I would peel the cuke)    1/3 cup(s) cilantro, leaves, fresh, chopped  
3 Tbsp scallion(s), sliced  
1/2 of a fresh lime, juiced 
2 tsp olive oil, extra-virgin  
salt and pepper, to tasted 
1/2 tsp ground cumin  (again, add according to taste - I used a generous amount of Penzey's Adobo Seasoning)
1 avocado, Haas, diced   

Cook the quinoa according to the directions above (follow the link).  Fluff quinoa with a fork and let cool to room temperature or until just slightly warm.  Meanwhile, in a large serving bowl, combine tomatoes, cucumber, cilantro, scallion, lime juice, oil, salt and cumin.  Add cooled bulgur to bowl; toss to combine. Gently fold in avocado and let stand 10 minutes for flavors to blend.  Serve, or cover and refrigerate up to 6 hours. Let stand at room temperature about 10 minutes before serving. Yields about 2/3 cup per serving.