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Ingredients
US|METRIC
4 SERVINGS
- 150 grams quinoa
- 2 asparagus (stalks)
- 1 carrot
- 3 dried tomatoes
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 2 tsp. Espelette pepper
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Directions
- Pour the quinoa in boiling salted water and cook for the amount time showed indicated in the package instructions.
- Peel and stem the asparagus. Cut a few inches off the bottom and slice the rest.
- Peel the carrot, wash, wipe dry, and julienne.
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