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    Source of Recipe


    Recipe Introduction

    8 servings

    List of Ingredients

    1 cup uncooked quinoa
    2 cups chicken broth or canned reduced-sodium chicken broth 2 ripe
    tomatoes, cored, seeded, and chopped 1 large cucumber, peeled and diced
    1 cup chopped celery
    1 cup packed chopped fresh parsley
    1 cup packed chopped fresh mint leaves
    1 medium carrot, chopped
    4 green onions with green tops, chopped
    1 clove garlic, minced
    1/2 cup fresh lemon juice
    1 tablespoon plus 1 teaspoon extra virgin olive oil 1/2 teaspoon salt


    Rinse the quinoa in a medium strainer; drain. Place in a 2 quart
    saucepan with the chicken stock and bring to a boil. Reduce the heat,
    cover, and simmer for 10 to 15 mins, or until all the water is
    absorbed.Transfer the quinoa to a large bowl. Add the tomatoes,
    cucumber, celery, parsley, mint, carrots, green onions, and
    garlic.Sprinkle the lemon juice, olive oil, and salt over the salad. Mix
    to combine the flavors. Chill 1 hr before serving.Nutritional Info Per
    Serving (1 cup) Cals:135,Fat:4 g, Chol:0 mg, Sod:205 mg,Carb:22
    g,Dietary Fiber:3 g, Sugars:4 g, Protein:5 g Diabetic Exchanges:1
    Starch,1 Vegetable,1/2 Fat




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