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+ servings

Mung Bean & Quinoa Bowls with Spicy Ginger Turmeric Broth

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 -6


  • 1 tablespoon olive oil
  • 1 1/2-2 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
  • 1/4 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


  • 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.