Summary

Ingredients

• 250 g quinoa, red
• 2 medium carrot (s)
• 1 tuber fennel, large
• 1 medium lemon (s)
• 1 handful fresh cress
• 1 small onion (s), red
• 4 tablespoon olive oil
• 0.5 teaspoon ½ chilli flakes
• some salt and pepper
• some oil for frying
• 2 teaspoons, heaped vegetable broth
• 3 teaspoons honey

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Instructions

1. Rinse the quinoa well under hot water to remove the bitter substances. Then simmer in 2 1/2 times the amount of water with the vegetable stock for approx. 15-20 minutes.
2. Chop the onion into small cubes. Clean the fennel and carrot. Cut the fennel into small strips and coarsely grate the carrot. Briefly fry the onion, fennel and carrot in a little oil in a pan. Squeeze the lemon and pour about 1/3 of the juice over the hot vegetables. Stir in 1 teaspoon honey and season with a little salt and pepper.
3. Drain the quinoa in a colander and drain. Mix the quinoa with the fennel and carrot mixture in a bowl and season to taste with olive oil, lemon juice, honey, chilli flakes, salt and pepper.
4. Finally sprinkle the fresh cress on top and serve. It goes well with smoked tofu or, for non-vegans, grilled goat cheese.