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Tabbouleh Salad with Quinoa and Shredded Carrots

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"Great summer recipe. When unexpected company comes, everything I need can be picked from the garden."
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1 h servings 300 cals
Original recipe yields 4 servings

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  1. Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.
  2. Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.
  3. Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.

Nutrition Facts

Per Serving: 300 calories; 16.3 g fat; 33.2 g carbohydrates; 7 g protein; 0 mg cholesterol; 411 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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