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Quinoa Tabouli

Adapted from NutritionMD,

2-1/2 cups cooked (1 cup dry) NOW Real Food® Quinoa*
3/4 cup chopped mint
1/2 cup diced seedless cucumbers
2 cups finely chopped parsley
2 small tomatoes
3 green onions, chopped
3 tablespoons lemon juice
1 tablespoon Ellyndale Organics™ Extra Virgin Olive Oil*
1/2 teaspoon salt
1/4 teaspoon black pepper
  1. Rinse quinoa thoroughly.
  2. Bring 1 cup quinoa and 1-3/4 cup water to a full boil over medium heat, cover, and reduce to simmer.
  3. Continue simmering quinoa for 15 minutes, then remove from heat, uncover, and allow to cool.
  4. In a bowl, combine quinoa, mint, cucumbers, parsley, tomatoes, and onions.
  5. In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
  6. Pour over salad; toss.
  7. Serve at room temperature or refrigerate for 1 or more hours and serve cold.

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