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Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano
http://www.seriouseats.com/recipes/2012/05/mindy-foxs-red-quinoa-r...
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Ingredients
categorized
original
1 cup red quinoa, pre-washed
1/4 cup pine nuts
1/2 pound asparagus, tough ends trimmed
1/2 pound Belgian endive
2 ounces Parmigiano-Reggiano, thinly shaved with a vegetable peeler or pairing knife
1/4 cup extra-virgin olive oil (use the good stuff)
1 tablespoon fresh lemon juice
Kosher salt
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Asparagus
(
1/2
pound
)
Belgian endive
(
1/2
pound
)
Pine nuts
(
1/4
cup
)
Cooking & Baking
Kosher salt
(
1
)
Olive oil, extra-virgin
(
1/4
cup
)
Pasta & Grains
Quinoa, red pre-washed
(
1
cup
)
Drinks
Lemon juice, fresh
(
1
tablespoon
)
Dairy
Parmigiano-reggiano
(
2
ounces
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
44.3
Rating
1-100
15
Tweets
11
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Shares
2
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Views
26
PinterestPins
Recipe Stats
Published May 7, 2012 (9 months ago).
40 people saved this recipe.
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