Quinoa tabbouleh with pickled asparagus and tangelos
Apr 17, 2014 in recipe, epicurious, vegetarian, salads, eat, italian parsley, mezze, mint, pickled asparagus, quinoa. Read the original on: food & style
This salad, a spring version of the traditional tabbouleh, explodes with fresh flavors! First the parsley and mint – used generously here, as they should be with all tabbouleh – make the taste buds come alive, while the pickled asparagus adds quite a bit of punch. The sweet, skinless tangelo slices contribute their vibrant flavor as well as a bit of sweetness, and the quinoa tames all those vibrant flavors with its delicious nuttiness.
All in all, this salad is absolutely mouthwatering. Serve it on its own or as part of an antipasti, mezze or spring picnic!
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Take another bite: Roasted asparagus salad with Valencia oranges and ginger-citrus vinaigrette!
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Read the original on: food & style
food & style, Viviane Bauquet Farre
Chef, food and wine writer and photographer. Exuberant, modern, seasonal, gourmet-yet-simple recipes. My motto: Flavor first! And... Food is love.
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