Quinori Cocotte Recipe

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Nutrition per serving    (USDA % daily values)
CAL
447
FAT
50%
CHOL
1%
SOD
8%

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Ingredients for 4 servings

2 carrots, peeled

4 small leeks, split and cleaned

5 asparagus green, cut into 3- inch pieces

12 radishes, cleaned

1 small fennel, head

1 yellow onion, peeled and chopped

1 cup quinori, rinsed, (blend of red quinoa, whole long grain rice, chickpeas, white quinoa, and sesame seeds in equal parts, about ΒΌ cup each)

2 tablespoons olive oil

4 tablespoons crushed tomatoes, coarsely chopped

2 sprigs Chervil

2 cilantro sprigs

3 parsley, Italian flat leaf

3 sprigs basil

1 clove garlic

2 tablespoons Morrocan Argan oil

6 tablespoons oat milk

salt and freshly ground black pepper, to taste

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