Quinoa salad with carrot and fennel

Ingredients for 4 servings:

• 250 g red quinoa
• 2 m.-sized carrot(s)
• 1 bulb(s) fennel, large
• 1 medium-sized lemon(s)
• 1 handful of cress, fresh
• 1 small onion(s), red
• 4 tbsp olive oil
• ½ tsp chili flakes
• some salt and pepper
• some oil for frying
• 2 tsp, heaped vegetable stock
• 3 tsp honey

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegan

Rinse the quinoa thoroughly under hot water to remove any bitterness. Then simmer in 2.5 times the amount of water with vegetable stock for about 15-20 minutes. Finely dice the onion. Trim 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 drizzle with about 1/3 of the juice over the hot vegetables. Stir in 1 teaspoon of honey and season with salt and pepper. Drain the quinoa in a sieve and let it drain. In a bowl, combine the quinoa with the fennel and carrot mixture and season to taste with olive oil, lemon juice, honey, chili flakes, salt, and pepper. Finally, sprinkle with fresh cress and serve. Serve with smoked tofu or, for non-vegans, grilled goat cheese.