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Ingredients
- 200 g d'olives noires dénoyautées
- 4 c. à soupe d'huile d'olive
- 1 c. à café bombée de câpres au vinaigre
- 1000 g d'eau
- 250 g de quinoa rouge
- 250 g de tomates cerise, coupées en deux
- 4 filets de merlan de 150 g chacun env.
- sel
- poivre moulu
- quelques feuilles de basilic frais
- Nutrition
- per 1 portion
- Calories
- 2565 kJ / 613 kcal
- Protein
- 35 g
- Carbohydrates
- 40 g
- Fat
- 33 g
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