Quinoa With Gooseberry, Rhubarb, Fennel and Turnip

"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."
photo by Diann is Cooking photo by Diann is Cooking
photo by Diann is Cooking
Ready In:
1hr 30mins




  • 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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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.
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