![\"tomates-au-quinoa\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/05\/tomates-au-quinoa-1.jpg?resize=300%2C290\" "\\"tomates-au-quinoa\\"")
<\/p>\n
Ingr\u00e9dients<\/strong> 1.Pr\u00e9chauffer le four \u00e0 180\u00b0C. 4.Pendant ce temps, rincer le quinoa sous l’eau froide. Le mettre dans une casserole avec une verre d’eau sal\u00e9e et le faire cuire \u00e0 feu doux pendant environ 15 minutes (l’eau doit \u00eatre absorb\u00e9e, le quinoa est cuit lorsque l’on voit le germe appara\u00eetre – il doit \u00eatre tendre mais encore l\u00e9g\u00e8rement croquant). Couvrir et laisser ti\u00e9dir.<\/p>\n 5.Mettre les tomates cuites dans 4 ramequins. Ajouter dans chaque ramequin 2 cuill\u00e8res \u00e0 soupe bomb\u00e9es de quinoa cuit, 1 cuill\u00e8re \u00e0 soupe de parmesan et un peu de thym. Le quinoa : une graine \u00e0 d\u00e9couvrir au plus vite !<\/p>\n","protected":false},"author":18,"featured_media":3058,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[228,271],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/tomates-au-quinoa-1.jpg?fit=300%2C290","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1535,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/25\/1535-galettes-au-quinoa\/","url_meta":{"origin":1465,"position":0},"title":"Galettes au quinoa","date":"25 mai 2010","format":false,"excerpt":"Le quinoa \u00e9tait appel\u00e9 par les incas 'chisiya mama' qui veut dire 'm\u00e8re de tous les grains'. Il est le seul \u00e0 contenir tous les acides amin\u00e9s essentiels \u00e0 la vie humaine et il est consid\u00e9r\u00e9 comme l\u2019une des meilleures prot\u00e9ines v\u00e9g\u00e9tales de la plan\u00e8te. Alors profitons-en ! Ingr\u00e9dients (pour\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/galette-de-quinoa-1.jpg?fit=336%2C252&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1558,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/31\/1558-risotto-de-quinoa\/","url_meta":{"origin":1465,"position":1},"title":"Risotto de quinoa","date":"31 mai 2010","format":false,"excerpt":"Une recette qui change du risotto traditionnel.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/risotto-de-quinoa-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1674,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/22\/1674-quinoa-gourmand-aux-feves-et-au-thon\/","url_meta":{"origin":1465,"position":2},"title":"Quinoa gourmand aux f\u00e8ves et au thon","date":"22 juin 2010","format":false,"excerpt":"Une salade fra\u00eeche et l\u00e9g\u00e8re qui accompagnera vos chaudes journ\u00e9es d'\u00e9t\u00e9.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/quinoa-gourmand-aux-feves-et-au-thon-1.jpg?fit=600%2C800&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1541,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/27\/1541-salade-de-quinoa-aux-petites-carottes-et-aux-oranges\/","url_meta":{"origin":1465,"position":3},"title":"Salade de quinoa aux petites carottes et aux oranges","date":"27 mai 2010","format":false,"excerpt":"Toutes les couleurs dans votre assiette !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/salade-de-quinoa-aux-petites-carottes-et-aux-oranges-1.jpg?fit=334%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1568,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/29\/1568-quinoa-au-lait-parfume\/","url_meta":{"origin":1465,"position":4},"title":"Quinoa au lait parfum\u00e9","date":"29 mai 2010","format":false,"excerpt":"Un classique revisit\u00e9 fort agr\u00e9able !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/quinoa-au-lait-1.gif?fit=384%2C384&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1583,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/06\/1583-un-delice-de-parmentier\/","url_meta":{"origin":1465,"position":5},"title":"Un d\u00e9lice de Parmentier","date":"6 juin 2010","format":false,"excerpt":"Parmentier de boudin noir, pommes reinettes et galettes de quinoa... un joli plat o\u00f9 se m\u00e9langent \u00e0 merveille des saveurs sucr\u00e9es, sal\u00e9es et \u00e9pic\u00e9es. R\u00e9galez-vous ! Ingr\u00e9dients 500g de boudin noir 400g de pommes reinettes 200g de farine de quinoa 20cl de lait 10cl de cr\u00e8me fra\u00eeche 1 jaune d'\u0153uf\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1465"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1465"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1465\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3058"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1465"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
<\/br>
\n6 tomates moyennes
\n\u00bd verre de quinoa
\nthym frais
\n2 cuill\u00e8res \u00e0 soupe d’huile d’olive
\n1 cuill\u00e8re \u00e0 caf\u00e9 rase de sucre
\n4 cuill\u00e8res \u00e0 soupe de parmesan fra\u00eechement r\u00e2p\u00e9
\nsel
\n
<\/br>
<\/br>
<\/br>
\nPr\u00e9paration<\/strong><\/p>\n
\n2.Laver les tomates et les couper en huit.
\n3.Les mettre dans un plat \u00e0 gratin. Parsemer de thym, de sel et de sucre. Ajouter l’huile d’olive et enfourner pour 35 minutes.<\/p>\n
\n6.Enfourner pour 10 minutes, jusqu’\u00e0 ce que le dessus soit bien dor\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"