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Fennel-quinoa of Eric Briffard

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.


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


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!

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