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Ingredients
2 3⁄4 | cups | low-sodium chicken stock |
1⁄4 | cup | fresh lemon juice |
1 1⁄2 | cups | quinoa |
1⁄4 | cup | extra-virgin olive oil |
3⁄4 | cup | chopped fresh basil leaves |
1⁄4 | cup | chopped fresh parsley leaves |
1 | tablespoon | chopped fresh thyme leaves |
2 | teaspoons | lemon zest |
Kosher salt and freshly ground black pepper |
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