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Quinoa Tabboule
Ingredients:
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2 cups quinoa
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1 cucumber, chopped
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1 small tomato, chopped
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1 bunch green onions, chopped
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1/2 cup fresh mint, chopped
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2 cups chopped fresh parsley
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Sprinkle granulated garlic
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Optional: add almonds
Dressing
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1/2 cup fresh lemon juice
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1 tablespoon olive oil
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Black pepper to taste
Directions:
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Rinse the quinoa under cold running water and drain well.
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Combine the 2 cups rinsed quinoa with 4 cups water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes
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Combine the rest of the ingredients in a large bowl and mix well.
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Serve immediately or chill for future use, up to 3 days.
CHEF'S TIP:
Tabbouleh can be served chilled or at room temperature. It’s a perfect side dish or salad that goes well with other Mediterranean and Middle Eastern dishes.
- Juno Wellness