1. Zest one lemon to produce 1 1/2 tsp. zest, then juice both lemons
2. In a saucepan, combine 3 Tbs. lemon juice, dry quinoa, water, 1 Tbs. olive oil, parsley, mint, and 1/2 tsp salt. Bring to boil, reduce heat, and simmer for 15-20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in large bowl.
3. Add red pepper, chickpeas, scallions, sunflower seeds and currants. Toss.
4. In a small bowl, combine remaining 3 Tbs. lemon juice, lemon zest, remaining 2 Tbs. olive oil, 1/4 tsp. salt, and 3/8 tsp pepper. Whisk until well blended. Pour over quinoa mixture and toss.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 87.7mg||2 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 4g|
|Protein 0.7g||1 %|
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Calories per serving: 18
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