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Ingredients
  • subheading: CITRUS-PICKLED SHALLOTS:
  • 2 large shallots, cut into half-moons
  • 2 tablespoons orange juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon salt
  • Pinch of sugar
  • subheading: QUINOA:
  • 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained
  • 2 cups frozen artichoke hearts (see note)
  • 2 garlic cloves, minced
  • 1 teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon dried dill
  • ¼ teaspoon black pepper, plus more to taste
  • 2 cups frozen peas
  • 2 carrots, diced
  • 1 orange or yellow bell pepper, finely chopped
  • 3 scallions (white and light green parts), thinly sliced
  • zest and juice of 1 lemon
  • ½ cup raw sunflower seeds
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