Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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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.
