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

  White, raw

  1 cup, pieces or slices or 70g

• Broccoli

  Raw

  1 cup chopped or 91g

• Carrots

  Raw

  1 cup chopped or 128g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

Directions

1. Chop and dice the vegetables, crush the garlic, and grate the ginger.
2. Heat olive oil in a medium pot over medium-low heat. Add ginger and garlic, cooking and stirring constantly for 2 minutes until fragrant.
3. Add a few tablespoons of water, then stir in turmeric and coriander. Whisk together as spices heat up. Add the remaining water, salt, pepper, quinoa, and mung beans.
4. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes. Uncover and simmer for an additional 5 minutes until thick but still brothy.
5. While the broth cooks, blanch the vegetables in boiling water for 1-2 minutes until crisp-tender.
6. Divide the cooked mung beans and quinoa into bowls, add the blanched vegetables, and serve.