{"id":16281,"date":"2026-07-10T17:42:11","date_gmt":"2026-07-10T16:42:11","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/dos-de-cabillaud-avec-salade-de-quinoa\/"},"modified":"2026-07-10T17:42:11","modified_gmt":"2026-07-10T16:42:11","slug":"dos-de-cabillaud-avec-salade-de-quinoa","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/pt-br\/receitas\/dos-de-cabillaud-avec-salade-de-quinoa\/","title":{"rendered":"Dos de cabillaud avec salade de quinoa"},"content":{"rendered":"\n

Placez les dos de cabillaud dans une casserole avec de l’eau froide, l’ail, les grains de poivre, le zeste de citron et le persil. Portez \u00e0 \u00e9bullition, couvrez et laissez cuire 10 minutes, puis r\u00e9servez.
Une fois cuits, pr\u00e9parez une sauce avec de l’huile d’olive, de l’ail r\u00e2p\u00e9, du jus et du zeste de citron, du persil hach\u00e9 et une touche de poivre noir. Versez sur le cabillaud encore chaud.
Pour la salade de quinoa, rincez le quinoa et faites-le cuire dans une casserole avec 2 volumes d’eau pour 1 volume de quinoa pendant environ 15 minutes. \u00c9gouttez si n\u00e9cessaire et laissez refroidir.
Une fois refroidi, m\u00e9langez le quinoa avec le chou rouge \u00e9minc\u00e9, les tomates cerises, le fenouil, l’oignon rouge et les herbes.<\/p>\n\n\n\n

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