Graines d’avenir

1. Taboulé de quinoa multicolore et lentilles à la menthe poivrée Pour 4 personnes Préparation : 35 min. Cuisson : 10 min. 2 cuillerées à soupe de raisins secs blonds, 1 sachet de thé noir, 120 g de quinoa, 4 cuillerées à soupe de menthe poivrée hachée, 60 g de persil plat, 1 gousse d’ail, 1 concombre, 3 tomates, 1 oignon rouge, 10 olives noires dénoyautées, 150 g de lentilles vertes du Puy cuites, le jus de 1 citron jaune, 8 cl d’huile d’olive, sel, poivre. Décor. Feuilles de menthe poivrée, feuilles de mauve, 1 poignée d’amandes fraîches. Mettez à tremper les raisins secs dans du thé chaud. Faites cuire le quinoa à l’eau bouillante salée pendant 10 min environ. Gardez la graine un peu croquante, refroidissez et égouttez. Hachez…

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Côté Sud (Digital) - 1 Issue, No. 174

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