1. Clean and cut rhubarb stalks and turnips into bite size pieces. Trim and wash gooseberries.
2. Simmer rhubarb in a pot of water for about fifteen minutes. Add turnips and gooseberries and simmer for another fifteen minutes.
3. Drain this pot over a bowl to reserve the liquid, then dump the vegetables into a bowl; toss the nutmeg into the vegetables.
4. Put quinoa in medium saucepan and add 1 1/3 cup liquid - using all the reserved liquid from cooking vegetables plus water to get full amount.
5. Bring to a boil, turn heat to low, cover, and simmer for about 14 to 15 minutes or until liquid is fully absorbed and quinoa is light and fluffy.
6. Add the cooked quinoa mixture to the vegetables; add fennel seed and vinegar, and toss until mixed well and fluffy.
7. Serve immediately or chill and serve over your favorite lettuce.
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Sounds like an odd combination of ingredients, but it works! The flavors are exotic and just plain wonderful.
The nutrition is also over the top. Because you cook the quinoa in the cooking water leftover from the rhubarb, turnips, and berries, you maintain so much more of the vitamins and minerals. So good and good for you.
Just that little bit of fennel seed adds a nice surprise, but if you don't like the licorice-like flavor of fennel, you can omit it. Another spice or herb could be used, such as a sprinkle of thyme or even rosemary. Just take it easy and use only a pinch, then taste, and add more if you like.
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