Beetroot & Maitake Stew with Turmeric Quinoa

In a medium bowl soak the mushrooms for 30 minutes - drain liquid through a fine sleeved strainer lined with a paper towel into another bowl (as these are wild mushrooms there might be a bit of sand that drops to the bottom of the bowl during soaking).Reserve 1 cup of Maitake broth and save the remainder for another day.Finely chop the maitake mushrooms & rosemary. In a medium bowl combine mushrooms, rosemary, broth, arrowroot & matzo - stir until well combined. Set aside.Bring beets and 6 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low, cover, and simmer until beets are tender, about 30 minutes.

Remove pot from heat and, using a slotted spoon, transfer beets to a bowl; reserve beet juice.In a small sauce pan, bring 1 cups of water to a boil - add turmeric and quinoa to pan, cover and reduce heat to a simmer. Simmer for 15 minutes or until the water is absorbed & the ring around the quinoa begins to show.

Remove from heat and set aside.Put garlic on a work surface and sprinkle with a little salt; finely chop. Scrape the garlic into a paste with the side of the chef's knife. In a small bowl, combine garlic paste, 1 tbsp. oil, coriander, cumin, curry powder, turmeric, paprika, ginger, and cayenne; set spice paste aside.

Heat remaining olive oil in a 6-qt. pot over medium-high heat.

Add onions and cook, stirring occasionally, until golden brown, about 7 minutes.

Add reserved spice paste and tomato paste and cook, stirring constantly, until mixture is lightly browned, about 3 minutes. Stir in 1 cup of the reserved beet juice.

Add remaining beet juice, lemon juice, and sugar; simmer for 5 minutes.

Add reserved beets & mushroom mixture and cook for 15 more minutes or until thickened.To serve, ladle stew into bowls and top with desired amount of quinoa, garnish with a sprig of rosemary. Enjoy!