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(Serves 8)

4 c. water
2 c. quinoa
pinch of salt
1 1/2 c. chopped parsley
1/2 c. chopped scallions
2 Tbsp. chopped fresh mint
1 clove garlic, minced or pressed
1 Tbsp. minced basil
1 tomato, seeded and diced
1 cucumber, seeded and diced
1-2 carrots, grated
1/2 c. lemon juice
1/2 c. olive oil
1/8 tsp. white pepper

Cook quinoa in salted boiling water according to directions. Fluff
and let cool to room temperature.

Mix other ingredients and add to quinoa. Toss together and chill
for at least an hour. Adjust seasoning to taste.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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