Citrus Tabbouleh Salad
This fun imaginative take on tabbouleh will be your new favorite side!
Creatively inspired by the traditional eastern Mediterranean salad but using the deliciously nutritious quinoa as the grain and sweet, warm citrus flavors both in the incredible dressing and staring in the salad itself.
This fresh, vibrant and sweet take on tabbouleh is a must try!
Equipment
- stove
Ingredients
- 1 orange chopped into small bite sized pieces (I love sumo citrus for its sweetness)
- ½ cup quinoa cooked
- 3 medium bunches of fresh Curley parsley chopped finely
- ⅓ cup fresh mint chopped finely
- 1 cup red bell pepper finely diced
- ¼ of a medium red onion very finely diced
- 2½ tbsp olive oil
- ½ tsp salt
- 1 tbsp lemon juice
- 3 tbsp orange juice
- fresh cracked black pepper to taste
- 1 large glove of garlic crushed
Instructions
- Begin by cooking your quinoa according to package directions and set aside.
- Next prepare each salad ingredient. For the parsley, I like to use the stems as well. But feel free to remove them if you prefer.
- Finely chop the parsley, mint, bellpepper and onion and cut the sumo citrus into bite sized pieces.
- To a large bowl, add the cooked quinoa, parsley, mint, bell pepper, onion and Dino citrus and set aside
- In a small bowl, whisk together crushed garlic, olive oils, salt, pepper, lemon juice and sumo citrus juice.
- Pour the dressing over the salad and toss to combine.
- Let the tabbouleh rest in the fridge for 15 minutes if you can, giving the flavors time to absorb :) then toss again and serve!
- Store in the refrigerator for up to 4 days
Notes
** you can sub the quinoa for bulgar or cous cous
** I recommend fresh sumo citrus, but navel or Valencia oranges are also a good choice