Moroccan Chick Pea Quinnoa

Quinnoa and Chick Peas

with

 Moroccan Vegetables

and

Cucumber Wakame Salad on a bed of Rocket

If you can, soak some chick peas before you go to bed in preparation for the meal.  How many? At least one cup. It seems no matter how many I soak, there are never enough to do everything they inspire me to do with them so err on the side of generosity.  If you are lucky you'll have enough not only for home made hummus but perhaps falafel and or chick pea patties as well.

If you haven't soaked any the previous night, you can pour boiling water on some in the morning for the evening meal.  Otherwise use a tin or two - rinse well!

Chick Peas

Ingredients

1 cup of soaked chick peas

3 cups of filtered or spring water

Method

Bring to boil on the highest heat in a non-aluminium pan

turn the heat down low and cover to simmer for between 30 minutes to one hour

OR

Use a stainless steel pressure cooker if possible in which case cook for between 20 mins and 40 mins

Moroccan Style Vegetables 

(serves 4)

Ingredients:

1 medium red onion - cut in halves and sliced thinly

1 sweet red pepper - cut in halves and sliced thinly

4 stalks of celery  - sliced - half a cm

3 cloves of garlic - grated, crushed or minced

1 small or half a large green chilli - cut in strips then cut across to mince as small as possible

1 or one and a half cups of cooked chick peas

3 desert spoons of naturally brewed non-gm soya sauce (or to taste)

Spices (optional)

half a teaspoon of cinnamon

half a teaspoon of turmeric

one teaspoon paprika

Method

(If making the entire meal then follow Schedule see below).

1. First prepare the vegetables - wash and cut

2. Add the garlic to the onions, sauté for a minute then add the celery and sweet pepper and sauté for another couple of minutes.

3. Add the minced chillies and stir and saute for another minute then add the other spices and mix well.   

4. Add soya sauce and water, cover and turn the heat down very low, leave to simmer for 15 minutes

5. Add more water to the vegetables if required, and place the sliced green beans on top, cover and continue simmering on a low heat.

6. If you like it can sit whilst you add a little organic corn starch or kuzu and simmer for another minute to thicken the liquid in the vegetables although this isn't necessary.  Taste and adjust seasoning.

7. Garnish with finely sliced spring onions (scallions)

Cucumber and Wakame Salad

Ingredients
one third of a cucumber
a strip of wakame about five inches in length
umeboshi sauce or lemon juice and salt

Method
(If making the entire meal then follow Schedule see below.)

1. Rinse the wakame and soak in enough spring water to cover, for at least 10 mins

2. Peel strips from the cucumber and slice as thinly as possible, and mix with the wakame

3. About 10 minutes before eating, Sprinkle a little salt on the cucumber slices and rub with fingers to distribute evenly on each slice.  Add a squeeze of fresh lemon juice to the salad.  Alternatively just sprinkle with umeboshi sauce.

4. Place a small amount of rocket (or lots if you love it and have plenty) on each plate and top with the cucumber wakame mixture

Basic Quinoa

Ingredients:
Two Cups of Quinoa
Three Cups Filtered or Spring water
small pinch salt

Method

• Place quinoa in a non-aluminium pan and fill with water.
  Swirl around with your hand and pour out through a sieve to remove any dust.
  Repeat if water is cloudy, then return the grain to the pan.

• Add the spring water and salt, bring to boil on a high heat then immediately turn down to as low as possible but ensure it is simmering, (by checking that bubbles are continually rising to the top).
• When all the water is absorbed it is ready, around 20 mins.
  

Schedule

1. Put the chick peas on the heat as described above, when simmering, take note of the time 
2. Prepare the vegetables - wash and cut
3. Wash the quinoa and add the water and salt
4. Rinse the wakame and soak in enough spring water to cover, for at least 10 mins
5. Sauté the onions till floppy/translucent (about 3 mins), 
6. Put the quinoa on to boil
7. Add the garlic to the onions, sauté for a minute then add the celery and sweet pepper and sauté for another couple of minutes.
8. Add the minced chillies and stir and saute for another minute then add the other spices and mix well.   
9. Add chick peas, soya sauce and water, cover with a lid and turn the heat down very low, leave to simmer whilst doing the following:
10. Slice the wakame as finely as possible, (set aside the stem and soaking water for miso soup)
11. Peel strips from the cucumber and slice as thinly as possible  Sprinkle a little salt on the cucumber slices and rub with fingers to distribute evenly on each slice.  Add a squeeze of fresh lemon juice to the salad.  Alternatively just sprinkle with umeboshi sauce. Mix with the wakame.
12. Add more water to the vegetables if required, and place the sliced green beans on top, cover and continue simmering on a low heat.
13. Place a small amount of rocket (or lots if you love it and have plenty) on each plate and top with the cucumber wakame mixture
14. Remove the quinoa when ready, and if you like it can sit whilst you add a little organic corn starch or kuzu and simmer for another minute to thicken the liquid in the vegetables although this isn't necessary.  Taste and adjust seasoning. 
15. Garnish with finely sliced spring onions (scallions)
16. Serve and Enjoy!