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Collard Green and Quinoa Tabbouleh


1 cup cooked quinoa, at room temperature

2 cups finely chopped fresh flat-leaf parsley

2 cups finely chopped collard greens (stems removed)

4 plum tomatoes, seeds and core removed and finely diced

½ cup finely diced red onion

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1½ teaspoons kosher salt

1 teaspoon freshly cracked pepper

½ teaspoon ground allspice

1 tablespoon finely chopped mint


Combine all ingredients in a large mixing bowl and stir until blended. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld prior to serving, or cover and refrigerate up to 2 days.
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