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Ingredients:
  • 1 cup black or red quinoa, rinsed well in a mesh colander
  • 6 stalks of leafy organic celery, leaves picked and reserved, cut into a small dice
  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic, crushed
  • 1 teaspoon ground allspice
  • Salt and pepper, to taste
  • loose ½ cup curly parsley, chopped
  • 2 pomegranates, arils carefully removed
Directions:
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Rank

85.5299532948


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