Moroccan style quinoa

Yield: 4 servings

Measure Ingredient
1 cup Chickpeas; soaked overnight in 3 c. water
1 \N 2\"strip kombu sea weed (opt'l.)
3 smalls Onions; quartered
1 cup Carrots; cut in chunks
1 cup Turnips; cut in chunks
\N \N ;Water or soup stock*
1 teaspoon Sea salt
2 \N Garlic cloves
1 \N Bay leaf
¼ teaspoon Cumin
\N \N Pepper; to taste
2 tablespoons Olive oil
2 cups Whole Brussels sprouts
2 cups ;Water
¼ teaspoon Sea salt
1 tablespoon Olive oil
2 cups Quinoa

*Brochure says chicken or vegetable soup stock, but obviously vegans won't want the chicken soup stock.

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 ½ c. of hot stock over all and serve hot.

The brochure says: "Quinoa is a delicious substitute for couscous in this traditional Moroccan dish. Unlike couscous, quinoa is a whole grain and therefore yields a more wholesome dish. Ideally this dish is prepared in a 3-level steamer, a couscouserie, but as this is not a common kitchen utensil, [this] adaptation works nicely and allows the flavors of all the ingredients to blend." From Quinoa Corporation's "Ancient Harvest" brand "Vegetarian Entrees" brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.

Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-03-94

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