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Cook The Book: Quinoa With Chimichurri Herbs

Nutrition per serving    (USDA % daily values)
CAL
284
FAT
42%
CHOL
0%
SOD
0%

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Ingredients for 4 servings

1 cup quinoa

3 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

3 tablespoons chopped fresh flat-leaf parsley leaves

3 tablespoons chopped fresh oregano leaves

2 teaspoons finely minced green jalapeƱo pepper

1 teaspoon finely minced garlic

Finely grated zest of 1 orange

Salt and freshly ground black pepper, to taste

2 scallions (white bulbs and 3 inches green), thinly sliced, for garnish

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