Macco of broad beans and quinoa, land and sea

In a saucepan with olive oil, sauté the white onion and the chopped wild fennel, add the dried broad beans, already washed, and little by little add water until they are cooked, adding salt and pepper; the quantity of water will be more or less 4 times the weight of the beans.
Cook the quinoa in a saucepan with boiling salted water and in the meantime prepare a parsley pesto.
Lightly blanch the parsley leaves and blend them in a small jug with olive oil and salt.
Drain the cooked quinoa and divide it into two bowls: in the first add the desired parsley pesto and in the other add the sublime diluted in a little of the quinoa cooking water. We will thus have two different types of quinoa.

Plating
On a flat plate, pour a generous ladle of broad bean macco, arrange the two types of quinoa on it and, if desired, a quenelle of red prawn tartare seasoned with oil and salt. Decorate with crispy fried wild fennel florets and drops of olive oil.