INGREDIENTS
1 1/4 kg
Carrots
2
Garlic cloves
1/3 cup
Mint and flat-leaf parsley
1
Of 2 lemons, rind and juice
1
Spanish onion
750 milliliters
Vegetable or chicken stock
100 g
Quinoa
2 tsp
Paprika, smoked
2 tbsp
Olive oil
1 tbsp
Sherry vinegar
1 tbsp
Cumin, ground
300 g
Greek feta