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Recipes » Salads » Quinoa Tabouli
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Quinoa Tabouli Recipe

5 cups quinoa

10 cups water

2 bunches red radishes

1 large bunch mint leaves, finely chopped (½ cup)

6 lemons, juiced (~1 cup)

1 tsp sea salt

3 Tbsp umeboshi plum vinegar

6 Tbsp raw pine nuts

6 medium cucumbers, peeled and diced small

1½ bunches fresh parsley, finely chopped (~3 cups loosely packed)

1 Rinse quinoa and strain. Add water. Bring to a boil, reduce heat to low, cover and cook for 20 to 25 minutes. Allow to cool.

2 Prepare radishes. Finely dice, quickly blanch and cool.

3 Mix mint, lemon juice, salt and vinegar. Add this mixture to the quinoa.

4 Toast pine nuts in a small skillet on a low flame for a few minutes, stirring frequently.

5 Fold in blanched radishes, cucumbers, pine nuts and parsley.

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