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Salade de quinoa aux petits pois, carottes et asperges rôties
Une salade printanière riche en protéines et en couleur, mêlant quinoa moelleux, carottes croquantes, petits pois sucrés et asperges légèrement rôties au beurre, le tout nappé d'une vinaigrette citron‑moutarde. Idéale en plat principal léger ou en accompagnement gourmand.
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Cost Breakdown
Critical Success Points
- • Cuisson du quinoa al dente (ne pas le surcuire).
- • Cuisson à la vapeur des asperges jusqu’à tendreté.
- • Rôtir les asperges au beurre jusqu’à coloration dorée sans les brûler.
Safety Warnings
- • Manipuler l’huile chaude avec précaution pour éviter les éclaboussures.
- • Faire attention à la vapeur lors de la cuisson des asperges.
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