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Spring Veg Tabbouleh With Green Harissa

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Uploaded by: The Year in Food


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1 cup quinoa, rinsed

1.5 cups water

2 cups asparagus, sliced diagonally into 1/2-inch pieces

2 cups carrots, sliced diagonally into 1/4-inch pieces

2 cups quartered radishes

1 tablespoon olive oil

1 cup coarsely chopped parsley

1/2 cup coarsely chopped mint leaves

1/2 cup coarsely chopped cilantro

1 or 2 jalapeƱos, coarsely chopped, and seeded if desired

Juice of one lemon

1 large clove garlic, pressed or minced

1/2 teaspoon ground cumin

1/2 teaspoon ground fennel

1/2 teaspoon sea salt

1/3 cup olive oil

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