Easy Mushroom and Fennel Quinoa
I love this weird frond-waiving bulbus vegetable! It has such an earthy taste that goes amazingly with the equally earthy mushrooms. Kind of like sweeter and slightly licorice flavored celery, it is perfect in stir fry’s, soups, salads, and even eaten raw on a veggie tray with a good hearty dip.
The fronds can act kind of like dill and are great chopped up fine and added in dips or used as a garnish on dishes. It is such a versatile vegetable that I don’t understand why people don’t use it in just about everything. Since realizing my local Shaw’s carried fennel (they call it anise though which is slightly misleading as they are technically different plants) I have had the best time experimenting with recipes and fennel.
One of the family favorites that always gets gobbled up, even though several people “claim” to not like the funny “licorice thing” that always spills out of my grocery bag. This is a super simple and delicious side dish that goes perfect with fish and poultry. Or if you are like me and there is any leftovers, it is also great on its own the next day for lunch!
Don’t be afraid of this out-of-this-world ingredient – it may look odd but it will make people wonder what your secrete is!
1 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1-2 tablespoons coconut oil, melted
1 cup fennel, sliced and diced
3/4 cup celery, sliced thick
3/4 cup diced carrots
8 oz package of sliced mushrooms, broken up if they are large
salt and pepper to taste (I sometimes use a little Lawry’s seasoned salt)
Cook your quinoa in the chicken broth according to the package instructions. Should take about 15 minutes.
Meanwhile, in a large sauté pan with the coconut oil, add in the fennel, celery and carrots and cook until starting to slightly brown and soften.
Salt and pepper to taste and then add in the mushrooms and if you need to, a little more coconut oil if things are starting to stick or brown too much. Cook until the mushrooms are cooked, about 10-12 minutes.
Once the quinoa is cooked, fold into the sauté pan and mix together with the vegetables. Add more salt and pepper if needed and cook for an additional 5 minutes or until all of the flavors are combined.
And done! Super easy, healthy, and best of all, delicious!