Quinoa Tabbouleh with Blood Orange & Citrus Vinaigrette is fresh and bright and oh-so-healthy!

Scale

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 ⅓ cup fresh mint leaves), optional

½ cup olive oil

½ cup fresh blood orange juice

½ tsp. kosher salt

¼ tsp black pepper

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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.