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Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano

kept byanmasa
recipe bySerious Eats

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



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