\n\tQuinoa aux noix et aux agrumes<\/span>

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Ajoutez 1 ½ tasses d’oignons verts, 250 ml de jus de pamplemousse, 250 ml de bouillon de volaille, le piment de Cayenne, le sel et le poivre, puis remuez pour bien mélanger.Portez à ébullition, puis baissez le feu pour laisser mijoter, couvrez et laissez cuire 20 minutes.Remuez de temps en temps et ajoutez du jus de pamplemousse et du bouillon de poulet si nécessaire. <\/p>\n\t\t\t\n\t\t

Dans une casserole moyenne, faites chauffer l’huile à feu moyen, puis ajoutez le quinoa.Faites cuire en remuant jusqu’à ce que le quinoa commence à brunir, environ 5 minutes.Ajoutez les amandes et les pignons de pin, puis faites cuire et remuez pendant 2 à 3 minutes jusqu’à ce que les noix soient grillées. <\/p>

Retirez du feu, incorporez le pamplemousse et la demi-tasse d’oignons verts restants, puis couvrez et laissez reposer 5 minutes.Égrenez avec une fourchette et servez.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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