Quinoa Tabbouleh with Blood Orange & Citrus Vinaigrette is fresh and bright and oh-so-healthy!
Well, hellooooo! The last time I shared content to the blog we were getting ready to move. Yep, in 2023 we sold our sweet home of 27 years. Stages and phases, am I right? As heavy a lift it was to pack up almost three decades of life; to feel the feels – the BIG-BIG feels, and say goodbye to our cozy home and neighborhood, we have been rewarded by the lovely fit of our new home and community. We are having fun!
Speaking of fun… (how’s that for a segue!)
Here’s the deal – when I see blood oranges, aka raspberry oranges, at the market, with their sunrise-colored peel and crimson-colored flesh, sitting there all juicy and irresistible, sweeter than their first cousin, the humble orange – I stop. I stop and load the cart with as many as is fair to the other blood-orange-loving shoppers. Remembering that blood orange season is shorter than we’d like it to be (late winter through early spring) – so I share.
In today’s post, it’s all about tabbouleh. Well – tabbouleh and blood orange, of course.
Quinoa Tabbouleh with Blood Orange & Citrus Vinaigrette. Yay.
INGREDIENTS FOR QUINOA TABBOULEH WITH BLOOD ORANGE & CITRUS VINAIGRETTE:
- dry quinoa
- fresh parsley
- blood oranges
- onion
- dry mint (or fresh mint leaves)
- olive oil
- fresh blood orange juice
- kosher salt
- black pepper
INSTRUCTIONS FOR QUINOA TABBOULEH WITH VINAIGRETTE:
- Combine quinoa and water in a medium saucepan and bring to a boil.
- Reduce heat to simmer, cover, and cook for about 12 minutes or until all water is absorbed.
- Rinse the parsley thoroughly, then drain in a strainer.
- Remove and discard the thick stalks of parsley and chop it finely.
- Transfer cooled quinoa and parsley to a large bowl.
- Add blood orange and onions.
- In a small bowl whisk together olive oil, orange juice, salt and pepper.
- Sprinkle dry mint on salad.
- Pour dressing and toss to combine.
- Refrigerate for a couple hours.
- Serve chilled or at room temperature.
Such a fun bright bite! And so simple to make!
This tabbouleh is great as the star of the show – but equally delicious as a side!
Buon Appetito!
MORE RECIPES WITH CITRUS:
One Pan Roasted Citrus Glazed Salmon with Brussels Sprouts
Brown Sugar Roasted Grapefruit
Rustic Orange Marmalade & Almond Crostata
Quinoa Tabbouleh with Blood Orange & Citrus Vinaigrette
Description
Quinoa Tabbouleh with Blood Orange & Citrus Vinaigrette is fresh and bright and oh-so-healthy!
Ingredients
1 cup dry quinoa, rinsed, drained and cooked according to package
2 – 3 cups fresh parsley, finely chopped
2 cups sliced blood orange, seeded (about 5 small-sized)
1 small onion, peeled and finely chopped
1 tsp. dry mint (or â…“ cup fresh mint leaves), optional
½ cup olive oil
½ cup fresh blood orange juice
½ tsp. kosher salt
¼ tsp black pepper
Instructions
Combine quinoa and water in a medium saucepan and bring to a boil.
Reduce heat to simmer, cover and cook for about 12 minutes or until all water is absorbed.
Rinse the parsley thoroughly, then drain in a strainer.
Remove and discard the thick stalks of parsley and chop it finely.
Transfer cooled quinoa and parsley to a large bowl.
Add blood orange and onions.
In a small bowl whisk together olive oil, orange juice, salt and pepper.
Sprinkle dry mint on salad.
Pour dressing and toss to combine.
Refrigerate for a couple hours.
Serve chilled or at room temperature.
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