Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Quinoa Tabouli Salad


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!


  • 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


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

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