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Ingredients
- 5 feuilles de menthe fraîche
- 150 g de quinoa
- 600 g d'eau
- 350 g de topinambours, coupés en rondelles
- ½ c. à café de sel, à ajuster en fonction des goûts
- 50 g d'échalotes
- 20 g d'huile végétale
- 1 c. à café de curry en poudre
- le zeste d'un citron jaune non traité, râpé
- Nutrition
- per 1 portion
- Calories
- 721.7 kJ / 172 kcal
- Protein
- 4.3 g
- Carbohydrates
- 24.7 g
- Fat
- 5.3 g
- Saturated fat
- 0.7 g
- Fiber
- 4.2 g
- Sodium
- 30 mg
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