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Tomato-And-Quinoa Risotto

Nutrition per serving    (USDA % daily values)
CAL
554
FAT
67%
CHOL
19%
SOD
44%

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Ingredients for 4 servings

3 pounds tomatoes, peeled and seeded

2 cups quinoa, rinsed and drained

1 medium shallot, minced

1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth)

1 tablespoon unsalted butter

1 cup basil leaves, julienned

1 teaspoon kosher salt

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