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Quinoa Tabbouleh

Makes 6 servings

2 cups quinoa, rinsed well
3½ cups water
1 cup parsley, chopped
1 pound plum tomatoes, Seeded and diced small
¼ cup lemon juice
¼ cup olive oil
3 cloves garlic, minced
1½ tablespoons fresh mint, minced
½ teaspoon salt
½ teaspoon freshly ground pepper

Place quinoa in a fine-mesh colander. Rinse under cold water and drain well. Place the quinoa and water in a saucepan and cover. Bring to a boil, reduce the heat to a simmer, and cook the quinoa over low heat for 20 minutes, until it is tender and the liquid is absorbed. Fluff the quinoa grains with a fork, and spread evenly on a plate to chill completely before mixing with the remaining ingredients.

Combine the cooked, cooled quinoa, parley, tomatoes, lemon juice, olive oil, garlic, and mint. Season with the salt and pepper. Taste and adjust seasoning if necessary.


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