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Gluten free • Serves 3-4


1 lb Shrimp, large


1 tbsp 1 lemon, fresh juice from
1 (15-oz) can Chickpeas
1/2 cup Cilantro, fresh leaves
1 Cucumber, roughly diced (about 1 1/2 cups)
1 Shallot, thinly sliced (about 1/2 cup)

Canned Goods

2 cups Vegetable stock or store-bought low-sodium vegetable broth, homemade


3/4 tbsp Harissa

Pasta & Grains

1 cup Pre-rinsed or washed quinoa

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

2 tbsp Olive oil

Nuts & Seeds

1 tsp Cumin, ground
Bob's Red Mill
Bob's Red Mill • 39 weeks ago

Harissa Quinoa with Shrimp and Chickpeas

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