Quinoa, Green Olive And Tomato Terrine

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Nutrition per serving    (USDA % daily values)
CAL
358
FAT
35%
CHOL
0%
SOD
44%

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Ingredients for 4 servings

3 gelatin leaves

1 cup quinoa (uncooked)

4 teaspoons olive oil

1 cup pitted green olives, sliced (I used green Cerignola olives)

1 preserved lemon, rinsed and diced

1 cup vegetable stock

14 ounces canned tomato confit slices (we used 14 halves of roasted roma tomatoes)

1/2 cup dry white wine

2 shallots, chopped

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