Our version of tabouli replaces the traditional bulgur wheat with quinoa.  This salad makes a refreshing summertime lunch, and its nutrient-dense quinoa will keep you going through the heat of the rest of the day!

Ingredients

• 3 cups prepared quinoa (from 1 cup uncooked quinoa)
• 1 large bunch parsley, stemmed and chopped
• 3 medium tomatoes, diced (about 2 cups)
• 1 small white onion, diced (about 1 cup)
• 3 scallions or spring onions, diced
• 1 clove garlic, finely diced
• 1/4 cup lemon juice
• 4 tablespoons olive oil
• Salt and pepper to taste

Preparation

Combine all ingredients in a large bowl and toss gently.  Season to taste with salt and pepper.  Serve immediately or slightly chilled.