Broccoli Rabe with Fennel, Red Cabbage and Quinoa

The strong flavor of Broccoli Rabe is delicious with the sweetness of fennel and cabbage. Quinoa is a complete protein and adds fiber, magnesium, iron and calcium to the dish. It's also gluten free! 

Broccoli Rabe with Fennel, Red Cabbage and Quinoa

1 bunch of broccoli rabe, chopped

1 large or two small fennel bulbs, chopped

1/2 head of red cabbage, chopped 

2 cloves of garlic, finely diced

1 C red quinoa cooked according to package directions

2-3 TBS extra virgin olive oil

salt and pepper

Rinse the quinoa well and cook in a small sauce pan. It's usually one part quinoa to two parts water. It's done when the little "tail" sprouts out of the grain. (10-15 mins) Drain off any remaining water and set aside.

Meanwhile, in a large, deep saute pan, add all remaining ingredients and saute over medium heat until the veggies become slightly tender. (about 10 mins) 

Add quinoa to the pan and stir well. That's it! 

Notes: I always use organic ingredients whenever possible. Unfortunately, I can never find organic broccoli rabe. Also, chop the veggies to be the same size so that they cook evenly.