Quinoa With Gooseberry, Rhubarb, Fennel and Turnip
photo by Diann is Cooking
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 2 stalks rhubarb
- 2 small turnips
- 1⁄4 cup gooseberry
- fennel
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 - 2⁄3 cup quinoa
- 1⁄4 teaspoon fennel seed
- 1⁄2 teaspoon dried seaweed flakes
- 1 -2 teaspoon apple cider vinegar
directions
- 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).
- Simmer rhubarb for approximately 15 minutes in water.
- Add in the turnips, gooseberries and fennel; simmer for another fifteen minutes.
- Drain the pot, reserving the liquid.
- Set aside the vegetables in a bowl, mix in the nutmeg.
- 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.
- 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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RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.