Cooking time

• Cook the quinoa according to the instructions. When it’s cooked, rinse it well with cold water.
• Cut the carrot into small cubes.
  Cut the vein from the leaf of the palm cabbage and cut it into fine strips.
  Finely chop the red onion.
• Put the carrot with the cumin seeds, the harissa, the olive oil, salt and pepper and the agave in a baking dish.
  Bake at 180 degrees until the carrot is al dente and a little browned on the outside.
• Mix all the ingredients together, also add the olive oil and juices from the baking dish.
  Bring it to taste with salt and pepper.