*  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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