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2 cups quinoa
Kosher salt
Extra-virgin olive oil
1/3 cup white wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons grated fresh ginger
1 bunch asparagus, ends trimmed, cut into 1 1/2-inch pieces(about 2 cups)
2 cups fresh or frozen shelled edamame
4 or 5 small-to-medium radishes, sliced very thinly into discs or half-moons
1/2 cup fresh flat-leaf parsley, chopped
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