Quinoa and wild fennel

February 28, 2018

Ingredients for 4:

- 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.
Recipe: Quinoa and wild fennel

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