| 1 | In a 3-qt. |
| 2 | Pot, bring chickpeas, kombu and soaking water to a boil. |
| 3 | Cover, reduce heat to medium and boil for 2 hours. |
| 4 | Add water as necessary so that water just covers the chickpeas. |
| 5 | Remove 2 c. liquid from the pot and set aside in a 2-qt. |
| 6 | Pot. |
| 7 | Place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables. |
| 8 | Add salt, garlic, bay, cumin, pepper and olive oil. |
| 9 | Cover and bring to a boil. |
| 10 | Reduce to light boil and cook for 40 minutes. |
| 11 | Add brussels sprouts and cook an additional 10 minutes. |
| 12 | Adjust seasoning. |
| 13 | While vegetables and chickpeas continue to cook, add 2 c. water and salt to the stock in the 2-qt. |
| 14 | Pot and bring to a boil. |
| 15 | Heat a thin pan, add oil and, while stirring continuously, toast quinoa for 10 minutes. |
| 16 | Add to boiling stock, cover and simmer 15 to 20 minutes. |
| 17 | Remove from heat. |
| 18 | Allow to sit for 5 to 10 minutes. |
| 19 | Gently mix from top to bottom with a damp wooden spoon. |
| 20 | Cover pot and allow to rest for another 5 to 10 minutes. |
| 21 | Serve by placing a large mound of quinoa on each individual plate. |
| 22 | Flatten the mound in the center and fill with vegetables and chickpeas. |
| 23 | Pour ?c. of hot stock over all and serve hot. |
