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    You are in: Home / Recipes / Quinoa With Gooseberry, Rhubarb, Fennel and Turnip Recipe
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    Quinoa With Gooseberry, Rhubarb, Fennel and Turnip

    Quinoa With Gooseberry, Rhubarb, Fennel and Turnip. Photo by Diann is Cooking

    1/1 Photo of Quinoa With Gooseberry, Rhubarb, Fennel and Turnip

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Diann is Cooking's Note:

    I was looking for something to do with gooseberries and rhubarb, without making a dessert, looking for something to bring out their tartness in a main dish (although this could be served as a side). I used the dried wakame seaweed from Emerald Cove, the pack that says "ready to use" -- these are small flakes that are easy to manage. You can replace this with a 1/4 teaspoon of salt.

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    Units: US | Metric


    1. 1
      Prepare your veggies: Rhubarb should be cut into approximately 2 inch lengths, and thick pieces could be sliced in half. Turnips should be chopped into 1/4-1/2 inch chunks. Gooseberries should have their tails and tops pinched off. For the fennel, I used the upper half of the stalks from one fennel. These stalks were chopped into 1-2 inch lengths, and the leaves were included. (You can use other parts if convenient).
    2. 2
      Simmer rhubarb for approximately 15 minutes in water.
    3. 3
      Add in the turnips, gooseberries and fennel; simmer for another fifteen minutes.
    4. 4
      Drain the pot, reserving the liquid.
    5. 5
      Set aside the vegetables in a bowl, mix in the nutmeg.
    6. 6
      Cook the Quinoa at a ratio of 2 parts liquid to 1 part quinoa. Use the reserved liquid, adding in additional water if necessary, and bring back to a boil Add the quinoa (rince it first in cold water), fennel seeds and dried seaweed (or salt). Bring back to a boil, then reduce heat, cover, and let simmer about 15 minutes.
    7. 7
      Mix the cooked quinoa into the vegetables, and add the vinegar, and mix again. Serve immediately as a hot dish, or chill in refrigerator and serve as a salad over a crunchy lettuce.

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    Nutritional Facts for Quinoa With Gooseberry, Rhubarb, Fennel and Turnip

    Serving Size: 1 (117 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 131.8
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 34.9 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 3.6 g
    Sugars 1.9 g
    Protein 4.5 g

    The following items or measurements are not included:

    dried seaweed flakes

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