Quinoa With Gooseberry, Rhubarb, Fennel and Turnip |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 3 |
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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. 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:
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. Simmer rhubarb for approximately 15 minutes in water.
3. Add in the turnips, gooseberries and fennel; simmer for another fifteen minutes.
4. Drain the pot, reserving the liquid.
5. Set aside the vegetables in a bowl, mix in the nutmeg.
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. 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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