Fennel-quinoa of Eric Briffard

For Less Saves The Planet, the Director of the Culinary Arts at Le Cordon Bleu Paris – Eric Briffard has created a zero-waste recipe entirely made from fennel.

Ingredients

• 1 quinoa bag
• 4 fennels
• 1 orange
• 1 blood orange
• Fennel seeds
• Black olives
• Salt/Pepper/Turmeric mix
• Olive oil

Recipe

Step 1 – Quinoa

1. Cook the quinoa for 15 minutes.
2. Salt the water and add the Salt/Pepper/Turmeric mix.
3. Then cover with 2 volumes of water and let it cook.

Step 2 – Fennel

1. Peel the fennel with a knife.
2. Extract the dill that will be reused at the end of the recipe.
3. Thinly slice fennel.
4. Cut the end of both oranges.
5. Remove oranges ‘skin with a knife.
6. Cut orange’ segments.

Chef’s tip: To fight food-waste, trim the orange’s skin for chocolate orangette or crystallised in sugar.

Step 3 – Seasoning

1. In a mixing bol, place the fennel slices.
2. Add the dill and boiled fennel seeds.
3. Season with olive oil.

Step 4 – Presentation

1. In a nice place, put the cooked quinoa.
2. Place the seasoned quinoa on top.
3. Beautifully decorate the orange segments and add a small portion of quinoa on top.
4. Finish with dill and black olives.

Time to eat Less Saves The Planet!