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1
In a 3-quart pot, bring chickpeas, kombu and soaking water to a boil.
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2
Cover, reduce heat to medium and boil for 2 hours.
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3
Add water as necessary so that water just covers the chickpeas.
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4
Remove 2 cup liquid from the pot and set aside in a 2-quart pot.
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5
Place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables.
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6
Add salt, garlic, bay, cumin, pepper and olive oil.
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7
Cover and bring to a boil.
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8
Reduce to light boil and cook for 40 minutes.
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9
Add Brussels sprouts and cook an additional 10 minutes.
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10
Adjust seasoning.
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11
While vegetables and chickpeas continue to cook, add 2 c. water and salt to the stock in the 2 quart.
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12
pot and bring to a boil.
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13
Heat a thin pan, add oil and, while stirring continuously, toast quinoa for 10 minutes.
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14
Add to boiling stock, cover and simmer 15 to 20 minutes.
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15
Remove from heat.
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16
Allow to sit for 5 to 10 minutes.
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17
Gently mix from top to bottom with a damp wooden spoon.
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18
Cover pot and allow to rest for another 5 to 10 minutes.
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19
Serve by placing a large mound of quinoa on each individual plate.
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20
Flatten the mound in the center and fill with vegetables and Pour 1/2 cup of hot stock over all and serve hot.
