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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, Rosemary Garlic Agrodolce, Meyer Lemon olive oil, Fustini's Pinot Grigio, salt, pepper, and mix well. Garnish with almonds and fresh cilantro.
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