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- 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:View on Cookie and Kate
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