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PEA & MINT QUINOA PILAF WITH PARMESAN

Eleanor Ozich DINNER VEGETARIAN

Today, I enjoyed this simple pea and mint quinoa pilaf topped with a free range fried egg. Incredibly quick to throw together, simply cook the quinoa and peas in stock (I like to use home made) then toss with a large handful of roughly chopped mint, parsley and basil. Add a large drizzle of extra virgin olive oil, juice of a lemon, and a pinch of sea salt and some freshly ground black pepper.



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