Blueberry tabbouleh
A refreshing and nutritious summer salad featuring blueberries, parsley, and protein-filled quinoa.
Advertisement
Ingredients
1 cup (250mL)
water
1/2 cup (125mL)
quinoa
Dressing
1 tsp (5mL)
orange zest
2 tbsp (30mL)
fresh orange juice, or for an extra hit of orange flavour use orange juice concentrate instead
1 tbsp (15mL)
extra virgin olive oil, or cold pressed canola oil
1 tbsp (15mL)
apple cider vinegar
1/4 tsp (1mL)
cinnamon
1 tsp (5mL)
freshly grated ginger, optional
Salad
2 cups (500mL)
fresh BC blueberries, – Hey, of course they have to BC blueberries I’m from Vancouver!
1 cup (250mL)
chopped fresh parsley
1/4 cup (60mL)
diced green onion
4
large stuffed green olives, diced
1/4 cup (60mL)
dried blueberries, optional
Instructions
- 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.
- 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.
- Toss in quinoa till well coated.
- Rinse blueberries well under cold running water. Let drain. Place on a paper towel to dry. Sort through and remove any stems.
- 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.
- Chop parsley into small pieces – between a dice and a mince.
- Add parsley, onion, and green olives. Toss well.
- Add blueberries and toss well. Add dried blueberries, if using, toss well and serve.