Quinoa With Gooseberry, Rhubarb, Fennel and Turnip

Quinoa is actually a seed, not a grain, and it is considered a complete protein source as it contains all nine essential amino acids.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Quinoa With Gooseberry, Rhubarb, Fennel and Turnip

Cooking Method: Boiling, Sauteeing Cuisine: International Courses: Gluten free, Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Summer

Ingredients

Servings

• 1 cup Quinoa
• 1 cup Gooseberry
• 1 cup Rhubarb
• 1 bulb Fennel
• 2 medium Turnip
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 2 tablespoon Honey
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook quinoa according to package instructions. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add fennel and turnip. Saute for 5 minutes.
3. Add gooseberry and rhubarb. Cook for another 5 minutes.
4. In a small bowl, whisk together lemon juice, honey, salt, and black pepper.
5. Add cooked quinoa to the skillet and pour the lemon dressing over it. Stir well to combine.
6. Cook for an additional 2 minutes, until everything is heated through.
7. Remove from heat and let it rest for 5 minutes.
8. Serve warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 55g19%

Sugars 12g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.