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4 nectarines, pitted and cut into wedges
1 pint blueberries
4 tablespoons maple syrup, divided
1 tablespoon lemon juice
1/2 cup fresh sage leaves
1/2 cup quinoa flakes (such as Ancient Harvest)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
2 tablespoons extra-virgin olive oil
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