Heat 2 tablespoons olive oil in a medium frying pan over medium heat and cook the carrots, fennel and onion, covered, until soft and glistening, about 8 minutes. Stir in the spices and cook all together for a minute. Add the garlic and cook, stirring, for a minute. Remove from heat. Remove and discard the star anise.

Cook the quinoa according to package directions. Alternatively, place it in a pot with ample cold water and bring to a simmer. Cook for 15 minutes, then drain. Fluff with a fork.

While the quinoa and onion-carrot mixture are cooking, prepare the orange zest. Bring a cup of water in a small pot to a boil and blanch the peel. Drain and repeat two more times, to de-bitter. Then, place the sugar and ½ cup of water in the small pot. Bring to a simmer and add the julienned, blanched orange zest. Cook for 2 – 3 minutes, then drain.

In a mixing bowl, combine the cooked (and drained) quinoa, onion-carrot-fennel mixture, cooked chick peas, raisins, orange zest, parsley and remaining olive oil. Season to taste with salt and pepper. Serve, war or at room temperature. It’s delicious with a little Greek yogurt on the side, too.