Quinoa With Gooseberry, Rhubarb, Fennel And Turnip

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.