1cuptruRoots organicsprouted mung beans (or regular mung beans)
4-6cupschopped vegetables of choicebroccoli, snap peas, carrots, cabbage, asparagus, bell pepper, shiitake mushrooms, etc.—whatever you have and love
1heaping cup sproutsoptional
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.
Leftover mung bean and quinoa mixture will keep for up to four days in an airtight container in the fridge.