Great Gluten-Free Grain Series: Maple Sage Quinoa with Rutabaga

image link: Maple Sage Quinoa with Rutabaga and Greens-- A great gluten-free grain for the Winter season!

Great Gluten-Free Grain Series: Maple Sage Quinoa with Rutabaga

Amy No Comment
Appetizers Sides

 

Here’s another Winter installment for the Great Gluten Free Grains Series. Although, with the latest California weather, it feels much more like Spring. Before we know it, those hearty root veggies will be making their exit to pave the way for fresh Spring greens, like asparagus, artichokes and peas, and vibrant fruits like apricots, and my personal favorite, rhubarb!

Not only is seasonal eating more cost effective and better for your community and the environment, it also helps support your health and vitality! By eating produce that is in season, you are getting fruits and veggies in their freshest, most nutrient-dense state, which means there’s more nutritional value in every bite. By eating seasonally, you naturally create more diversity in your diet, making it easier to ‘eat the rainbow,’ as I like to say. In Traditional Chinese Medicine, seasonal veggies directly support the organs that are associated with that season, and need extra focus and attention. The plant-based foods that Mother nature offers each season are exactly what we need to keep our bodies in balance.

This seasonally-inspired Maple Sage Quinoa with Rutabaga is Gluten-Free, and also happens to be Vegan and Paleo, which makes it a versatile option for all your loved ones, regardless of their dietary needs. If you’re not familiar with Rutabaga, it’s a cross between a turnip and a cabbage. They are high in Vitamin C, supporting digestive health and promoting other antioxidant activity, loaded with zinc to support your immune function during the Winter months, and are high in dietary fiber.

 

image link: Maple Sage Quinoa with Rutabaga and Greens-- A great gluten-free grain for the Winter season!

Maple Sage Quinoa with Rutabaga

(Adapted from the Food Network) (Difficulty- Easy; Serves 4)

Ingredients

  • 1 cup raw multi-color quinoa
  • 1 rutabaga, peeled and diced
  • 1-2 cups organic kale, chopped
  • 1 Tbsp organic sage, chopped
  • 1 Tbsp organic grass-fed butter, ghee, or olive oil
  • 1 Tbsp organic maple syrup
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt

Instructions

Place quinoa in a medium sauce pan over medium heat, and toast, stirring occasionally until golden and you start to smell the nutty aroma. Add the diced rutabaga and 1 1/2 cups cold water. Bring to a boil. Reduce the heat to low, cover, and continue simmering until quinoa and rutabaga are cooked, about 15 minutes. Remove from heat and let cool for  5 minutes or so, before fluffing with a fork.

image link: Rutabaga doesn't get enough exposure. Add them to your favorite Winter dishes for more Vitamin C and Zinc!

Add the chopped kale, sage, butter (or oil), maple syrup, cayenne pepper, salt, and stir until well incorporated.

Serve as a light meal or side dish on its own, or top with a poached or fried egg, or your preferred protein source.

image link: Get your Vitamin C, Zinc, and dietary fiber with this delicious Maple Sage Quinoa. No gluten and no dairy! image link; Need some extra protein? I added some shredded chicken and Sriracha mayo!

Maple Sage Quinoa with Rutabaga

image link: Maple Sage Quinoa with Rutabaga and Greens-- A great gluten-free grain for the Winter season!

By Amy Published: February 18, 2016

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Another seasonal Winter addition for the Great Gluten-Free Grain Series. This recipe also happens to be vegan and Paleo, so it's a safe bet for any crowd.

Ingredients

Instructions

  1. Place quinoa in a medium sauce pan over medium heat, and toast, stirring occasionally until golden and you start to smell the nutty aroma.
  2. Add the diced rutabaga and 1 1/2 cups cold water. Bring to a boil. Reduce the heat to low, cover, and continue simmering until quinoa and rutabaga are cooked, about 15 minutes. Remove from heat and let cool for 5 minutes or so, before fluffing with a fork.
  3. Add the chopped kale, sage, butter (or oil), maple syrup, cayenne pepper, salt, and stir until well incorporated.
  4. Serve as a light meal or side dish on its own, or top with a poached or fried egg, or your preferred protein source.

WordPress Recipe Plugin by ReciPress

Please share your thoughts!

%d bloggers like this: