These recipes come from Outpost Natural Foods. Low-Sodium Vegetable Stock 2 large potatoes, scrubbed and sliced 4 carrots, cut into chunks 1 bay leaf 3 medium onions, quartered 1 apple, quartered 1 teaspoon peppercorns 10 cups cold water Combine all ingredients but water in a large stockpot. Add water to cover vegetables and bring to a boil. Reduce heat, cover and simmer 30 to 60 minutes. Strain and discard solids.
Stock keeps one week refrigerated or can be frozen.
Makes about 8 cups. Combine quinoa and 1 cup vegetable stock in saucepan. Cover and cook until moisture has been absorbed and quinoa is tender, about 15 minutes. Fluff with fork and set aside. Heat oil in stockpot.