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- 1 cup quinoa (I used “rainbow”)
- 2 cups chopped parsley (leaves and stems from 2 bunches)
- 1/2 cup toasted pumpkin seeds
- 1 1/2 cups grated Comte or sharp cheddar cheese
- 1 small shallot, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons red-wine vinegar
- Kosher salt and freshly ground black pepper
- Place quinoa and 1 cup water in a medium saucepan. Cover and soak quinoa for 6 to 8 hours. When ready to prepare salad, add 1/4 cup water to saucepan and place over high heat to bring to a boil, then simmer 5 minutes. Pour cooked quinoa onto a rimmed baking sheet and spread to a thin layer to cool (about 10 minutes).
- While quinoa cooks and cools, heat a medium, heavy skillet over medium heat. Add pumpkin seeds and cook, tossing occasionally, until they are toasted, about 5 minutes. Transfer to baking sheet with quinoa to cool.
- Chop parsley and transfer to a large bowl with shallot and cheese. Add quinoa and pumpkin seeds and toss to combine. Stir in oil and vinegar and season with salt and pepper.
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