Name: Moroccan Style Quinoa
Ingredients: 1 c Chickpeas, soaked; 1 2"strip kombu sea weed; 3 sm Onions, quartered; 1 c Carrots, cut in chunks; 1 c Turnips, cut in chunks; Stock; 1 ts Salt; 2 Garlic cloves; 1 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

The Spirit is compared to the wind, and, like the wind, He cannot be seen by our bodily eyes. But just as we know there is a wind by the effect it produces on waves, and trees, and smoke, so we may know the Spirit is in a man by the effects He produces in the man’s conduct. It is nonsense to suppose that we have the Spirit, if we do not also “walk in the Spirit.” (Gal. 5:25). We may depend on it as a positive certainty, that where there is no holy living, there is no Holy Ghost.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Moroccan	Main dish, Moroccan, Vegetarian	4	Servings

INGREDIENTS

1	c	Chickpeas, soaked
1		2"strip kombu sea weed
3	sm	Onions, quartered
1	c	Carrots, cut in chunks
1	c	Turnips, cut in chunks
		Stock
1	ts	Salt
2		Garlic cloves
1		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

INSTRUCTIONS

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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