INGREDIENTS
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1 cup quinoa, dry
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2 lbs asparagus, trimmed & cut into 2” pieces
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2 lbs large shrimp, raw & deveined
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1/2 cup pine nuts (optional)*
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3 tbsp butter, divided
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4 large garlic cloves, crushed
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1 tsp himalayan pink salt, divided
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Sprouts (optional)