Blueberry tabbouleh

A refreshing and nutritious summer salad featuring blueberries, parsley, and protein-filled quinoa.





  1. The night before cook quinoa. Rinse quinoa in a fine wire strainer/colander under cold running water to rinse off any bitter resins. Place in a medium pot, add water, bring to the boil, cover, reduce heat to low and simmer for 15-20 minutes, remove from heat, and fluff with a fork and let sit for 10 minutes. After it is cooked, cool, place in a container with a lid and store in the fridge overnight.
  2. Serving day: Scrub orange and dry. Using a microplane zest the orange. Whisk together the dressing ingredients in a large bowl: the orange zest, orange juice or orange juice concentrate, oil, vinegar, cinnamon, and ginger, if you are using it.
  3. Toss in quinoa till well coated.
  4. Rinse blueberries well under cold running water. Let drain. Place on a paper towel to dry. Sort through and remove any stems.
  5. Wash and spin dry parsley. Blot on a paper towel or clean tea-towel. You don’t want to have wet herbs or the salad will be soggy.
  6. Chop parsley into small pieces – between a dice and a mince.
  7. Add parsley, onion, and green olives. Toss well.
  8. Add blueberries and toss well. Add dried blueberries, if using, toss well and serve.