Mung Bean & Quinoa Bowls with Spicy Ginger Turmeric Broth

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  2 clove or 6g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Coriander seed

  Spices

  1 tsp or 2g

• Water

  Plain, clean water

  6 cup or 1.42kg

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Quinoa

  Uncooked

  1 cup or 170g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Broccoli

  Raw

  1 cup chopped or 91g

• Carrots

  Raw

  1 cup chopped or 128g

• Peas

  Edible-podded, frozen, unprepared

  1 cup or 144g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

Directions

1. Chop/dice veggies, crush garlic, and grate ginger.
2. Heat the olive oil in a medium-sized pot over medium-low heat. Add the ginger and garlic. Cook, stirring constantly, for two minutes, or until the garlic and ginger are very fragrant.
3. Add a few tablespoons of water and then stir in the turmeric and coriander. Whisk everything together in the pot as the spices heat up. Then add the water, salt, pepper, quinoa, and mung beans.
4. Bring the mixture to a boil, and reduce to a simmer. Cover and simmer for 20 minutes. Uncover and simmer for 5 more minutes. The mixture should be thick but there should still be some broth that hasn't been absorbed.
5. While the broth cooks, bring a medium sized saucepan of water to boil. Blanch the vegetables for 1-2 minutes, or until crisp tender.
6. When the mung beans and quinoa are ready, divide them into bowls for serving. Add veggies and serve.

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