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Begin by cooking your quinoa according to package directions and set aside.
Prepare each salad ingredient. For the parsley, using the stems is optional.
Finely chop the parsley, mint, bell pepper, and onion. Cut the Sumo Citrus into bite-sized pieces.
In a large bowl, combine the cooked quinoa, parsley, mint, bell pepper, onion, and Sumo Citrus.
In a small bowl, whisk together crushed garlic, olive oil, salt, pepper, lemon juice, and Sumo Citrus juice.
Pour the dressing over the salad and toss to combine.
Allow the tabbouleh to rest in the fridge for 15 minutes to let the legendary flavors absorb, then toss again and serve.
Store in the refrigerator for up to 4 days