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In a large saucepan, combine water and quinoa over medium-high heat and bring to a boil. Reduce heat, cover and simmer for about 15 to 17 minutes, or until quinoa is tender but still chewy. Spread on a baking sheet and allow to cool. In a large mixing bowl, combine raisins, cherry tomato, chopped parsley, cooked quinoa, olive oil, vinegars, salt, and pepper, and mix well. Garnish with almonds and fresh cilantro.
