Gluten Free Tabbouleh Salad with Quinoa

Ingredients

• 6 bunches of Italian parsley (about 8 cups of chopped parsley)
• 2 cups cooked quinoa (about 3/4 cup of dry quinoa** see notes)
• 6 medium tomatoes
• 2 spring onion sprigs (or substitute a small white onion)
• 5 large lemons
• 1 bunch of fresh mint
• ½ cup olive oil
• salt to taste

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