Quinoa & Moong Bean Vegetarian Stew Recipe

• 1 cup of Moong Beang’s soaked in water for approx 24 hours, then rinsed & strained.
• 1 cup of Quinoa (mixed red & white variety).
• 1 cup of Pumpkin cut into cubes.
• A few freshly chopped green leaves of Kale or Spinach
• 1.5 tsp’s of Freshly chopped or grated Ginger
• 1/2 tsp of Turmeric powder
• 1/2 tsp of Cumin seeds
• A pinch of Fennel seeds
• 1/2 tsp of Coriander seeds
• 1 tablespoon of Ghee or Coconut oil
• 1 tsp of Himalayan salt
• Black pepper
• 6 cups of Hot water (4 cups for Moong & 2 cups for Quinoa).
• Freshly chopped Parsley or Coriander to garnish.

• In a pot place your Ghee or Coconut oil and warm until the oil is melted.
• Add your Cumin, Coriander and Fennel seeds and allow them to toast and start to ‘pop’.
• Add your Ginger and Turmeric Powder and stir until they are mixed together. (Approx 20 seconds will be a good amount of time).
• Add your Moong beans and stir. Allowing the spices and the beans to toast and mix together.
• Add your Pumpkin and stir it into the mix.
• Add your hot water and continue to stir regularly for approx 15 mins.
• Add your fresh Kale & Spinach and stir.
• Add your Himalayan Salt & a few pinches of black pepper.
• Allow to cook like this until the Pumpkin and Beans are soft, then turn off the heat and place a lid on the pot to let the flavours develop and the beans and pumpkin to become nice and soft. Now let it sit, whilst you prepare your Quinoa!

• Take your Quinoa and place in your pot.
• Dry toast your Quinoa in the pot for a few minutes until the Quinoa becomes warm and starts to make ‘toasty’ sounds.
• Add approx 2 cups of hot water. Enough water so that it sits above the Quinoa. You may need to add more as it cooks. If so, add it little by little.
• Add a pinch of Himalayan salt for minerals.
• Allow to boil. No need to stir Quinoa. Just let it boil and bubble away.
• Cook for 10-15 minutes like this until the Quinoa grains have expanded and the water is almost fully evaporated.
• Turn off the heat and place a lid on top and allow to sit for another 7-10 minutes. (If you have too much water still, then continue to cook for a bit longer, before turning it off and putting the lid on.)