Quinoa fennel apple salad

Boil the quinoa according to the instructions on the package. Drain and do in a large bowl. Allow to cool for 10 minutes.

Meanwhile, halve the fennel tubers and cut the halves into wafer-thin slices. Bring a pot of water to the boil and cook the fennel for 2 minutes.

Drain in a sieve, rinse cold under the tap and let it drain. In the meantime cut the apples into quarters, remove the core and cut into slices.

Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.

Mix the juice with the apple. Add to the quinoa with the fennel and the cranberries.

Mix the grater with the oil through the sour cream and scoop through the quinoa salad. Season with salt and pepper.