*  Exported from  MasterCook  *

                         MOROCCAN STYLE QUINOA

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       c            Chickpeas, soaked
  1       ea           2"strip kombu sea weed
  3       sm           Onions, quartered
  1       c            Carrots, cut in chunks
  1       c            Turnips, cut in chunks
                       Stock
  1       t            Salt
  2       ea           Garlic cloves
  1       ea           Bay leaf
    1/4   ts           Cumin
                       Pepper, to taste
  2       tb           Olive oil
  2       c            Whole Brussels sprouts
  2       c            Water
    1/4   ts           Salt
  1       tb           Olive oil
  2       c            Quinoa

 In a 3-qt. pot, bring chickpeas, kombu and soaking
 water to a boil. Cover, reduce heat to medium and boil
 for 2 hours.  Add water as necessary so that water
 just covers the chickpeas. Remove 2 c. liquid from the
 pot and set aside in a 2-qt. pot.  Place onions,
 carrots and turnips on top of the chickpeas and add
 enough water or stock to just cover vegetables.  Add
 salt, garlic, bay, cumin, pepper and olive oil.  Cover
 and bring to a boil.  Reduce to light boil and cook
 for 40 minutes.  Add Brussels sprouts and cook an
 additional 10 minutes. Adjust seasoning. While
 vegetables and chickpeas continue to cook, add 2 c.
 water and salt to the stock in the 2-qt. pot and bring
 to a boil.  Heat a thin pan, add oil and, while
 stirring continuously, toast quinoa for 10 minutes.
 Add to boiling stock, cover and simmer 15 to 20
 minutes. Remove from heat. Allow to sit for 5 to 10
 minutes.  Gently mix from top to bottom with a damp
 wooden spoon.  Cover pot and allow to rest for another
 5 to 10 minutes. Serve by placing a large mound of
 quinoa on each individual plate. Flatten the mound in
 the center and fill with vegetables and chickpeas.
 Pour 1/2 c. of hot stock over all and serve hot.



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