Heat the oil in a cooking pot to approx. 180°C. Pat the radish dry using kitchen paper, deep-fry in batches for approx. 3 mins. Remove and drain, season with salt.
Heat the oil in a pan. Add the onion and radish, sauté for approx. 3 mins. Add the quinoa and sauté briefly while stirring. Gradually add the bouillon, stirring frequently, so that the quinoa is always just covered with liquid. Simmer for approx. 10 mins., pour in the cream, then simmer for a further 10 mins. until the quinoa is al dente. Add the thyme and lemon juice, stir in the cheese, season. Top with the radish chips and fresh radish.