ingredients

- 600 g carrots
- 1 big sweet onion
- 30 g red quinoa
- 50 g tapioca
- 1 tbsp. to c. coriander powder
- 1 tbsp. to c. powdered cumin
- ¼ cuil. to c. cinnamon
- Clotted cream
- 1 tbsp. to s. olive oil

Equipment

- 1 board 1 knife
- 1 casserole
- 1 diver mixer

Steps

Step 1

In advance : slice, melt the onion over low heat in the pan with the oil. Meanwhile, brush, cut the carrots into small cubes; add them. Pour 1 l of water over high heat. At the first broth, lower the heat, cover, cook
15 min on a low heat.

Mix, assemble: remove 4 tbsp. to s. carrots, mix. Add the quinoa; cook 5 min. Add the tapioca while stirring, cook 7-8 min.

2nd step

To serve: put the diced carrots, salt, pepper, heat. Off the heat, add coriander, cumin, cinnamon, 2 to 4cuil. to s. fresh cream, to your taste. Cover, let stand 2-3 min.

Enjoy.