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- 2/3 cup dried chickpeas
- 3/4 cups rolled oats
- 2/3 cups quinoa
- 10 sun-dried tomatoes
- 1/2 ounce dried mushrooms
- 8 oz white or cremini mushrooms, sliced
- 1 cup frozen peas
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, minced
- 1 small red onion, finely chopped
- 2 jalapeos, seeded and finely chopped
- dash of cayenne
- dash of ground cumin
- 1 teaspoon sea salt, or to taste
- fresh cracked black pepper to taste
Directions:View on Lisa's Kitchen
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