Quinoa With Gooseberry Rhubarb Fennel And Turnip Food

QUINOA-FENNEL PILAF

Steps:

• Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
• Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

QUINOA WITH GOOSEBERRY, RHUBARB, FENNEL AND TURNIP

Steps:

• 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.