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Ingredients
  • 1 cup cooked quinoa
  • 1 tablespoon unsalted butter
  • ½ cup seasoned panko breadcrumbs
  • 1 pound brussels sprouts, stems removed and sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • ⅓ cup marcona almonds, chopped
  • ¼ cup freshly grated parmesan cheese
  • subheading: LEMON VINAIGRETTE:
  • 3 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1 ½ tablespoons honey
  • 2 garlic cloves, finely minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup extra virgin olive oil
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