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 Gluten Free Grain Series 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.

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