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Quinoa Tabbouleh with Pomegranate Seeds
Ingredients
  • 4 cups fresh parsley leaves (about 2 bunches)
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, cut into ½-inch dice (1 cup)
  • 1 cup pomegranate arils
  • 1 cup thinly sliced scallions
  • 3 tablespoons lemon juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
Steps
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