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quinoa with sundried tomatoes, chickpeas and lemon


1 cup (250 ml) quinoa, uncooked
2 cups (500 ml) water
juice of half a lemon
2 tablespoons (30 ml) olive oil, approximately
1/2 cup (125 ml) pinenuts, toasted
4 to 6 sundried tomatoes in oil, chopped
1 cup (250 ml) cucumber, chopped
1/2 cup (125 ml) Italian flat leaf parsley, chopped
1 cup (250 ml) chickpeas, rinsed and drained
1/4 to 1/2 cup (60 to 125 ml) fresh parmesan or romano cheese, finely grated (add more at the table)
salt and pepper to taste



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