(for 4 people)
250 g of mixed red & white quinoa
500 ml of quinoa drink
1/2 purple cabbage
lemon juice and peel
fresh wild fennel
extra virgin olive oil
4 dried lemon slices
Thoroughly rinse the quinoa, in a strainer under running water, then cook it together with the quinoa drink for 12-15 minutes. Strain and dress with a bit of oil.
Cut the cabbage into thin strips and sauté them in a pan, on a medium-high flame, with oil, salt and a couple of lemon slices, adding a bit of quinoa drink to soften. At the end, add the cumin seeds (either toasted and ground or crushed in a mortar), the grated lemon peel and the lemon juice. You should see the cabbage turn a bright and shiny colour. Serve as in the picture, forming layers inside a glass and garnishing with a few leaves of fresh wild fennel and a slice of dried lemon. Top off with a hint of olive oil.lted chocolate. Garnish with a mint leaf.
(Recipe of LA FAMIGLIA ORGANIC COOKBOOK Giunti Editore)