INGREDIENTS
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1/2 cup quinoa
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1/2 teaspoon salt
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3 tablespoons good, unsalted butter
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1 1/2 cups microgreens or baby greens, such as arugula
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1/2 cup sliced radishes
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2 tablespoons thinly sliced fresh basil
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1 teaspoon lemon zest
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1 teaspoon lemon juice
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1/4 teaspoon fleur de sel or other flaky sea salt