INGREDIENTS
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2 cups seasoned cooked quinoa
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1 cup seasoned roasted pumpkin
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2 eggs
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1/4 cup minced onion
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1/4 cup minced carrot
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1/4 cup minced celery
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1 teaspoon minced garlic
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2 tablespoons butter
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1 teaspoon rubbed sage
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pinch of dried rosemary and thyme (optional)
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1/8 teaspoon cayenne pepper
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your favorite oil, for pan frying