Quinoa With Gooseberry, Rhubarb, Fennel And Turnip

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.