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Makes 4 main dishes or 8 side servings.


    • 1 can (14 oz.) chickpeas, rinsed
    • 3 small onions, quartered
    • 1 cup carrots, cut in chunks
    • 1 cup turnips, cut in chunks

Make stock by combining the following ingredients:

    • 1/2 tsp. salt
    • 2 garlic cloves
    • 1 bay leaf
    • 1/4 tsp. ground cumin
    • Pepper, to taste
    • 2 Tbsp. olive oil
    • 2 cups whole Brussels sprouts
    • 2 cups water
    • 1 Tbsp. olive oil
    • 1 Tbsp. lemon or lime juice
    • 2 cups quinoa


In a 3-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 2 Tbsp. 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 to taste.

While vegetables and chickpeas continue to cook, add 4 cups water and salt to a 2-qt. pot and bring to a boil.

In a frying pan heat the remaining Tbsp. of oil. Add quinoa; stir quinoa continuously to toast (about 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 vegetable/chickpea mixture.

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/chickpea mixture.

Pour 1/2 c. of hot stock over all and serve hot.

Nutritional Analysis for main dish serving (4):
Calories 579, Total Fat 16g, Saturated Fat 2g, Carbohydrates 94g, Protein 19g, cholesterol 0mg, Fiber 16g, sodium 563mg. Carbohydrates 63% Protein 13% Fat 24%


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