Ingredients
- 5 feuilles de menthe fraîche
- 150 g de quinoa
- 600 g d'eau
- 350 g de topinambours
- ½ c. à café de sel
- 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
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