Recipe - Moroccan Style Quinoa

1 cup Chickpeas, soaked
1 2"strip kombu sea weed
3 small Onions, quartered
1 cup Carrots, cut in chunks
1 cup Turnips, cut in chunks
Stock
1 teaspoon Salt
2 Garlic cloves
1 Bay leaf
One fourth teaspoon Cumin
Pepper, to taste
2 tablespoon Olive oil
2 cup Whole Brussels sprouts
2 cup Water
One fourth teaspoon Salt
1 tablespoon Olive oil
2 cup Quinoa

In a 3qt. 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 2qt. 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 2qt. 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 One half c. of hot stock over all and serve hot.