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Recipes » Salads » Quinoa & Carrot Top Tabouli
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2 cups water

1 cup uncooked quinoa

1 cup packed carrot top greens, finely chopped

2 medium tomatoes, diced

4 green onions, thinly sliced

Juice of 2 lemons

Zest of 1 lemon

2 garlic cloves, minced

10 mint leaves, minced

Sea salt and black pepper to taste

1 Place the water and quinoa in a small pot with a tight-fitting lid. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and cook for 20 minutes or until the quinoa is tender.

2 Spread the cooked quinoa on a flat tray or pan and refrigerate to cool.

3 When cool, combine the quinoa with the remaining ingredients and chill until ready to serve.

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