Quinoa with fennel and pomegranate seeds

Name: quinoa with fennel and pomegranate seeds
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 fennel bulb; 1 toe garlic; 1 Red onion; 2 el traditional olive oil; 1 lemon; 275 g Quinoa; 600 ml tap water; 1 vegetable stock; 2 tl Ketoembar ground coriander; 4 medium sized egg; tray fresh chives container 25 g; 120 g fresh pomegranate seeds

Quinoa world grains with fennel coriander and pomegranate seeds.

Ingredients

Directions

Halve the fennel tubers and cut the halves into wafer-thin slices.
Slice the garlic and the onion in half rings.
Heat the oil in a frying pan. Fry the garlic for 2 minutes. Add the onion and fennel and cook over medium heat for 10 minutes. Change regularly.
Meanwhile, grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
Add the grater and 3 tbsp juice, quinoa, coriander, water and bouillon tablet to the fennel.
Bring to the boil, put the lid on the pan and let it simmer on low heat for 25 minutes. Stir occasionally.
Meanwhile, boil the eggs in almost 7 minutes. Let it frighten under cold running water and peel them.
Slice the chives.
Halve the eggs in the length. Remove the pan from the heat and pour in the chives and pomegranate seeds. Place the eggs on the quinoa.
Serve immediately. Bon appétit! .