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Ingredients:
  • ¾ to 1 cup cooked quinoa (see step 1 below)
  • 6 to 7 stalks of asparagus (almost a handful)
  • 1 small lemon
  • olive oil (the good stuff), to taste
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 tablespoons pine nuts
  • 1 to 2 ounces Parmesan, shaved
Directions:
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Rank

88.9450082925


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