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Quinoa Tabbouleh
  • SERVES:4 to 6
  • PREP: 15 minutes
  • TOTAL TIME: 1 hour 15 minutes

Gluten-free but grainy AF? Sign me up.

  • 1 cup uncooked quinoa
  • 30 to 40 mint leaves (from 5 sprigs)
  • ¼ cup lemon juice, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons ground sumac
  • 2 teaspoons kosher salt, plus more to taste
  • 2 cups cherry tomatoes (multicolored if you’ve got ‘em), halved
  • 1 medium bunch curly parsley, rinsed, dried well, and finely chopped
  • ¾ cup finely diced red onion

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