Well, after making the mini pies, I had some strawberries and rhubarb left over. I usually put some sort of fruit in my quinoa (peaches, pineapple, mango, grapes, etc), so I thought I’d give it a try.
Strawberry Rhubarb Quinoa
1 cup quinoa
2 cups chicken stock
1/4 cup white wine
1 stalk rhubarb, chopped into 1/4 inch pieces
6 strawberries, chopped
1 shallot or 1/4 onion, chopped
1 tablespoon chopped parsley or basil
1 tablespoon olive oil
Salt to taste
Saute shallot in olive oil until it softens, about 5 minutes. Add some salt to help it break down a little. Add the quinoa and toast in the olive oil for a minute. Add the wine and chicken stock and let it reduce. When 2/3 of the liquid has evaporated, add the rhubarb and strawberries and continue cooking until the liquid is gone. Add the parsley and adjust seasoning if necessary.