Cook the quinoa in salted water according to the instructions on the packet.

Clean the fennel, cut in half and cut out the stalk in a wedge shape.

Put the fennel greens aside.

Cut the fennel into thin slices, knead well with ¼ teaspoon salt and let it steep for 10 minutes.

Wash tomatoes, cut in half and diceroughly.

Chop finelythe fennel greens and mix with 3 tablespoons of oil and vinegar, then season with salt, pepper & sugar.

Put half of the vinaigrette over the tomatoes, the other half over the fennel.

Crushcoarsely the fennel seeds in a mortar.

Heat 1 teaspoon olive oil in a pan and fry the mince in it.

Add the fennel seeds, fry for 2 minutes and season with pepper.

Divide the quinoa in two bowls.

Add tomatoes, fennel and ground meat and ricotta, drizzle with the remaining olive oil and serve.