Quinoa With Hazelnut Parsley Pesto

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Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

1/4 cup hazelnuts

1 big or 2 smaller clove(s) garlic, pressed

2 T freshly squeezed lemon juice

generous pinch coarse sea salt

1 bunch curly parsley, stemmed = about 1 1/2 cup

2 T extra virgin olive oil

1 cup quinoa, well rinsed

2 cups pure water

about 10 Brussels sprouts (trimmed, cleaned and quartered)

pinch coarse sea salt

1 T grapeseed oil (or favorite oil)

1/4 cup chopped white onion

juice of half a lemon

squirt of sherry wine if needed, to deglaze (water would work too if you’re in a pinch)

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