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Parmesan Quinoa on Sauted and Lemon-Braised Celery Root
- 1 cup quinoa (3 cups cooked)
- 4 tablespoons fresh grated Parmesan cheese
- 1 tablespoon olive oil
- 1 large celery root, peeled and cut into french-fry size sticks
- 1 tablespoon dried rosemary
- juice of 1 large lemon
- coarse ground sea salt, to taste
Directions:View on Lisa's Kitchen
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