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Roasted Brussels Sprouts and Mushrooms with Gremolata and Quinoa
Ingredients
  • 1 pound Brussels sprouts, trimmed and cut in half if small, quartered if large
  • 1 pound mushrooms or oyster mushrooms, halved if small, quartered if large
  • Salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 garlic cloves, finely minced
  • ¼ cup finely minced flat-leaf parsley
  • 2 teaspoons finely chopped lemon zest
  • 2 to 3 cups cooked quinoa (to taste)
  • Crumbled feta or goat cheese for serving (optional)
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