serves 4 people

Ingredients:

shave the following vegetables with a mandoline or vegetable peeler and keep cool:

• 2 YOUNG CARROTS WITH TOPS (peel and wash)
• 4 SPRING ONIONS
• 5 GREEN ASPARAGUS SPEARS
• 10 RADISHES
• 1 SMALL FENNEL BULB
• 2 ROMA TOMATOES (quartered, seeds removed, cut into 1 inch dices)

For the Quinoa:

1. PEEL AND CHOP 1 WHITE ONION, SWEAT IN OLIVE OIL WITHOUT COLORATION FOR ABOUT 5 MINUTES 
2. ADD THE QUINOA AND STIR 
3. ADD SALT AND GROUND BLACK PEPPER
4. THEN ADD TWICE ITS VOLUME IN WATER
5. BRING TO A BOIL
6. THEN COVER AND PUT IN OVEN AT 375 DEGREES F FOR 15 MINUTES
7. THEN ADD THE FRESH DICED TOMATOES AND COOK FOR AN ADDITIONAL 5 MINUTES. 
8. LET THE CASSEROLE REST WITH THE LID ON TOP.

For the Herb Pesto:

1. WASH AND PICK ALL THE HERBS, CHERVIL, BASIL, PARSLEY, CILANTRO
2. PEEL 1 GARLIC CLOVE
3. CRUSH EVERYTHING IN A MORTAR OR A BLENDER WITH PINE NUTS, OLIVE OIL, SALT AND PEPPER.
4. RESERVE IN A SAUCE BOAT

Finally:

1. IN A MIXING BOWL, SEASON THE SHAVED VEGETABLES WITH OLIVE OIL, SALT AND PEPPER
2. REMOVE THE LID OF THE COOKPOT AND DISPLAY ON TOP OF THE QUINOA
3. SERVE THE PESTO ON THE SIDE.