Quinoa dish with fresh herbs
Cook quinoa for a couple of minutes then change the water. Continue cooking with fresh water together with grated carrots according to the package directions. Heat olive oil in a skillet over low/medium heat and add chopped parsley, celery leaves, stinging nettle leaves, fennel leaves and rosemary. Add precooked quinoa and white beans (glass jar//rinsed with fresh water). Season with salt and herbed salt.
Transfer into a bowl and let it cool down. Then sprinkle with raw apple cider vinegar.
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