Ingredients
- 4 pavés de cabillaud, sans peau
- 1 c. à soupe de paprika
- sel
- poivre moulu
- 2 c. à soupe d'huile d'olive
- 250 g de quinoa
- 500 g de courgettes
- 1000 g d'eau bouillante
- ½ c. à café de sel
- 5 brins de menthe fraîche
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