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Quinoa Tabbouleh


1 ¾ cups water

1 cup uncooked quinoa

½ cup coarsely chopped seeded tomatoes

½ cup chopped fresh mint or parsley

¼ cup raisins or dried cranberries

¼ cup chopped cucumber

¼ cup fresh lemon juice

2 T. chopped green onions

1 T. extra-virgin olive oil

2 t. minced fresh onion

½ t. salt

¼ t. freshly ground black pepper


Rinse quinoa well. Combine water and quinoa in medium saucepan and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomatoes and remaining ingredients. Cover; let stand for one hour. Serve chilled or a room temperature.

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