Author: Claire Scott @clairebear_bites
The bright, tangy flavors of Sumo Citrus, both in the zesty dressing and as the star element in the salad, complement the herbaceously fresh curly parsley, the aromatic mint, and the crunch of red bell peppers. The quinoa adds a wholesome, nutty flavor and makes this tabbouleh a satisfying meal or the perfect side dish. Great for a light lunch, picnic, or as a side dish—this invigorating, healthy choice pairs wonderfully with a variety of dishes like our Sumo Citrus Glazed Salmon or Ginger Sumo Citrus Meatballs and is a must-try for anyone looking to add legendary flavor to their meal rotation.
1 Sumo Citrus, chopped into small bite-sized pieces
1/2 cup quinoa
3 medium bunches of fresh curly parsley, chopped finely
1/3 cup fresh mint, chopped finely
1 cup red bell pepper, finely diced
1/4 of a medium red onion, very finely diced
2 1/2 tbsp olive oil
1/2 tsp salt
1 tbsp lemon juice
3 tbsp Sumo Citrus juice
Fresh cracked black pepper, to taste
1 large clove of garlic, crushed
- Begin by cooking your quinoa according to package directions and set aside.
- Prepare each salad ingredient. For the parsley, using the stems is optional.
- Finely chop the parsley, mint, bell pepper, and onion. Cut the Sumo Citrus into bite-sized pieces.
- In a large bowl, combine the cooked quinoa, parsley, mint, bell pepper, onion, and Sumo Citrus.
- In a small bowl, whisk together crushed garlic, olive oil, salt, pepper, lemon juice, and Sumo Citrus juice.
- Pour the dressing over the salad and toss to combine.
- Allow the tabbouleh to rest in the fridge for 15 minutes to let the legendary flavors absorb, then toss again and serve.
- Store in the refrigerator for up to 4 days.