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1 Tbsp (15 mL) canola oil
1 cup (250 mL) thinly sliced leek
1/2 cup (125 mL) minced celery
1 garlic clove, minced
1 cup (250 mL) red & white quinoa, rinsed thoroughly
3 Tbsp (45 mL) white wine
2 cups (500 mL) vegetable stock
1 cup (250 mL) cooked green lentils
3 Tbsp (45 mL) fresh chopped parsley
to taste, salt and ground black pepper
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