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En Europe, on mange la rhubarbe au goût aigre principalement sucrée en dessert, dans les gâteaux ou les gratins. Elle est riche en vitamines A, C et en potassium. Elle stimule la digestion.
Idée de recette de saison: Compotée de rhubarbe et crumble de spéculoos.
Boil the quinoa in a cooking pot with 3 times its volume of water for about 20 minutes. Drain and set aside.
Peel the avocado, cut in slices and coat with lime juice.
Cut the dried apricots into pieces.
Chop the nuts and roast them for a few seconds in a frying pan.
Cut the onions into slices.
Prepare the sauce in a salad bowl by combining the olive oil, the Balsamic vinegar, the lime juice, the salt and the pepper.
Toss all the ingredients in the salad bowl and sprinkle the salad with nuts.
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