- 350 gr of quinoa - 4 carrots - 1 tablespoon of chopped fresh wild fennel - 1 clove of garlic - Goat's herbal cheese
Put the quinoa in a non-stick pan with edges at least 20 cm high. For each cup of quinoa pour 2 cups of cold water (classical proportion for cooking cereals for absorption 1: 2).
Lightly salt the water and put the pot on a low heat, with lid, for about 20-25 minutes.
Separately cut the carrots into quarters according to length and then into pieces of about 3 cm. Cook over high heat for about 10 minutes with the whole garlic (which at the end of cooking will be lifted), 2 tablespoons of extra virgin olive oil and a pinch of salt.
When cooked, add the quinoa and the minced fennel. Serve at room temperature with the herbal cheese.