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1/2 cup quinoa (red or white), rinsed

1/2 cup freshly squeezed lemon juice

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

A pinch of freshly grated nutmeg

3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*

1/2 cup finely chopped fresh mint leaves

1 pint cherry tomatoes, quartered

1 English cucumber, diced

Small handful jarred peppadew peppers or roasted red peppers, finely chopped

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