Hello my happy healthy friends! Today we are making a recipe that has been around for centuries and adding a little twist to it! This delightful variation of the traditional Tabbouleh salad includes a burst of citrus flavors and the wholesome goodness of quinoa. Perfect as an appetizer, snack, or side, this Citrus Tabbouleh Salad is a vegan, fusion, and Lebanese-inspired dish that’s sure to brighten your table and palate!
Tabbouleh is a vibrant, zesty salad that dances on the palate, a celebration of freshness with its roots deeply planted in Middle Eastern cuisine. It’s a mixture of finely chopped parsley, mingled with the nutty crunch of bulgur wheat, or in this case; the wholesome goodness of quinoa. Each bite is a burst of sunshine, thanks to the juicy tomatoes and the bright, citrusy notes of lemon juice, all brought together by a harmonious blend of olive oil, mint, and a whisper of spices. Tabbouleh isn’t just a salad; it’s a refreshing embrace of natural, bold flavors made with some of the most simple ingredients.
As mentioned previously it’s actually better to make this salad ahead of time as it gives all the ingredients time to marinate in the dressing! This tabbouleh recipe is an excellent choice for meal prep or when you need a dish that’s ready to go for gatherings or weekday meals.
Creating a Healthy Citrus Tabbouleh Salad is simple and satisfying. The first step is to cook your quinoa according to the package instructions, setting it aside to cool. This grain alternative not only adds a delightful texture and nutty flavor to the salad but also packs a punch of protein and fiber, making it a nutritious substitute for traditional bulgur wheat.
Once your quinoa is ready and cooled, the next step is to prepare all of your fresh ingredients that make this salad truly stand out. Finely chop the parsley, mint, bell pepper, and onion. The citrus, cut into bite-sized pieces, introduces a sweet and tangy element that perfectly complements the herbal freshness of the other ingredients. Combine these with the quinoa in a large bowl.
The final touch is adding a blend of crushed garlic, olive oil, salt, pepper, lemon juice, and orange juice. Whisked together in a small bowl, this dressing is then poured over the salad, ensuring every ingredient is beautifully coated and infused with its zesty flavor. Allowing the salad to rest in the refrigerator for at least 15 minutes lets the flavors infuse, enhancing the overall taste experience. This make-ahead flexibility, allowing the salad to be stored in the refrigerator for up to 4 days, ensures that you can enjoy the refreshing taste of Citrus Tabbouleh Salad throughout the week.
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
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