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Prepare citronnette with olive oil, lime juice, salt and pepper. Cut the tomatoes into cubes and cut radishes in large strips. Finely chop the spring onions. Rinse and drain, but the beans

Pour vegetables and quinoa in the bowl. Cut into strips mint mix and add to the bowl. Sprinkle the fennel seeds. Mix well and refrigerate quarter of an hour before serving.

Ingredients:

• 1 bag of quinoa and half ready (or 375 g cooked)
• 2 oranges tomatoes
• Two red tomatoes
• 8 radish roses
• 2 very small onions or 1 medium
• 100g cooked but
• 16 spearmint leaves
• 2 cup to cup fennel seeds
• Juice of half a lime
• Salt & Pepper
• Olive oil

Total time: Preparation + cooking time: 10 minutes
Yield: 4 people