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Quinoa Tabbouleh Salad w/ Chicken

July 27, 2010

Quinoa Tabbouleh
with shredded chicken

1 1/2 c. broth
1/4 c. red quinoa
3/4 c. white quinoa
1/4 c. white wine, marsala, or red wine vinegar
2. T. chopped fresh basil
1/4 t. dried parsley
1 T. Olive Oil
1/2 t. salt
1/4 t. pepper

1 T. Parmesean Cheese
1/2 c. tomato, chopped
1/2 c. cucumber, chopped
1 cup shredded chicken breast

Combine first 9 ingredients in a medium saucepan. Bring to a boil.  Cover, reduce heat.  Simmer 20 minutes or until liquid is absorbed.  Turn off heat.  Add cheese, tomato, cucumber, and chicken.  Let sit for 1 hour to let flavors meld together.  Serve chilled or at room temperature.

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