Mung Bean & Quinoa Bowls with Spicy Ginger Turmeric Broth

• Produce

  • 1 tsp Coriander, ground
  • 2 cloves Garlic
  • 1 1/2 tbsp Ginger
  • 1 heaping cup Sprouts
  • 4 cups Vegetables

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Sea salt
  • 2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 6 cups Water

• Other

  • 1 cup truRoots organic, sprouted mung beans (or regular mung beans

Found on thefullhelping.com

Description

Ingredients

• 1 tablespoon olive oil
• 1½-2 tablespoons grated ginger (adjust to taste)
• 2 cloves garlic, crushed
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 6 cups water
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 cup truRoots organic, sprouted quinoa (or regular quinoa)
• 1 cup truRoots organic, sprouted mung beans (or regular mung beans)
• 4-6 cups chopped vegetables of choice (broccoli, snap peas, carrots, cabbage, asparagus, bell pepper, shiitake mushrooms, etc.—whatever you have and love)
• 1 heaping cup sprouts (optional)

Directions

• 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. 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 (almost as if you were making a roux). Then add the water, salt, pepper, quinoa, and mung beans. Bring the mixture to a boil, and reduce to a simmer. Cover and simmer for 15 minutes if using truRoots sprouted quinoa and mung beans, or 20 minutes if you’re using regular quinoa and mung beans. Uncover and simmer for 5 more minutes. The mixture should be thick, but there should be turmeric broth visible (in other words, you don’t want the grains and beans to absorb all of the liquid).
• While the broth cooks, bring a medium sized saucepan of water to boil, or set up a pot of boiling water with a steamer attachment. Blanch the vegetables for 1-2 minutes, or until crisp tender, or steam them until crisp tender.
• When the mung beans and quinoa are ready, divide them into bowls for serving. Add about a heaping cup of veggies to each bowl, and then add a small handful of sprouts, if desired. Serve.