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Quinoa Salad with Cucumber, Tomato, and Mint

Quinoa Salad with Cucumber, Tomato, and Mint Recipe

  • 2 cups gluten-free vegetable broth
  • 1 cup red or yellow quinoa rinsed and drained
  • 1 cup shredded roasted chicken
  • 1 cucumber (about 8 ounces) peeled, seeded, and chopped
  • 2 large ripe tomatoes, finely chopped, preferably heirloom
  • 4 green onions thinly sliced
  • 8 radishes finely chopped
  • 1/4 cup chopped mint
  • 1/2 cup chopped parsley
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Fine sea salt and cayenne pepper
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