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Ingredients
  • 2 ¾ cups low-sodium chicken stock
  • ¼ cup fresh lemon juice
  • 1 ½ cups quinoa
  • subheading: Dressing:
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • ¾ cup chopped fresh basil leaves
  • ¼ cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground black pepper
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