Mung Bean & Quinoa Bowls with Spicy Ginger Turmeric Broth

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This recipe features a flavorful and nutritious combination of mung beans, quinoa, and a spicy ginger turmeric broth. The dish is packed with protein, fiber, and essential nutrients. It can be enjoyed as a main course or a side dish. The spicy broth adds a warming and invigorating touch to the dish.

Recipe Type:
Vegan

Prep Time:
15 mins

Cook Time:
30 mins

Total Time:
45 mins

Recipe Yield 17.65 oz
Number of Servings 4
Serving Size 4.41 oz

Ingredients

7.06 oz

Mung Beans

7.06 oz

Quinoa

0.71 oz

Ginger

0.35 oz

Turmeric

33.80 fl oz

vegetable broth

13.52 fl oz

coconut milk

5.30 oz

Red Bell Pepper

3.53 oz

carrot

3.53 oz

Snow Peas

1.77 oz

Lime

0.71 oz

Cilantro

1.01 fl oz

soy sauce

0.51 fl oz

sesame oil

0.18 oz

Salt

0.07 oz

Black pepper

Directions

Preparation

Step 1

Rinse the mung beans and quinoa under cold water.

5 mins
Prep Time
0 mins
Cook Time
Boiling

Step 2

In a large pot, bring the vegetable broth to a boil.

0 mins
Prep Time
5 mins
Cook Time
Simmering

Step 3

Add the mung beans and quinoa to the boiling broth. Reduce heat to low and simmer for 20 minutes or until the beans and quinoa are cooked.

0 mins
Prep Time
20 mins
Cook Time
Cutting

Step 4

While the beans and quinoa are cooking, prepare the vegetables. Slice the red bell pepper, carrot, and snow peas into thin strips. Chop the cilantro. Cut the lime into wedges.

10 mins
Prep Time
0 mins
Cook Time
Sautéing

Step 5

In a small saucepan, heat the sesame oil over medium heat. Add the ginger and turmeric and cook for 1-2 minutes until fragrant.

1 mins
Prep Time
2 mins
Cook Time
Simmering

Step 6

Add the coconut milk to the saucepan and bring to a simmer. Cook for 5 minutes to infuse the flavors.

0 mins
Prep Time
5 mins
Cook Time
Straining

Step 7

Strain the coconut milk mixture to remove the ginger and turmeric pieces.

0 mins
Prep Time
0 mins
Cook Time
Stirring

Step 8

Add the strained coconut milk to the cooked mung beans and quinoa. Stir in the soy sauce, salt, and black pepper.

0 mins
Prep Time
2 mins
Cook Time
Plating

Step 9

Divide the mung bean and quinoa mixture into bowls. Top with the sliced vegetables, cilantro, and a squeeze of lime juice.

0 mins
Prep Time
0 mins
Cook Time

Nutrition Facts

Carbs (43.34%)
Protein (14.86%)
Fat (41.8%)

Fat:
15 g (135 kcal)

Protein:
12 g (48 kcal)

Carbohydrates:
35 g (140 kcal)

kcal
g
Calories 14.112 kcal 0.71%
Vitamin A 1.323 IU 0.15%
Monounsaturated Fat 0.2205 g 0%
Saturated Fat 0.441 g 0.4%
Fat 0.6615 g 0.47%
Carbohydrates 1.5435 g 0.31%
Sodium 35.28 mg 7.06%
Fibers 0.3528 g 0.93%
Sugars 0.2205 g 0%
Protein 0.5292 g 0.62%
Vitamin C 1.764 mg 1.96%
Calcium 0.441 mg 0.09%
Iron 0.882 mg 0.18%
Potassium 26.46 mg 5.29%
Alcohol 0 g 0%
Cholesterol 0 mg 0%
Lactose 0 g 0%
Vitamin B6 0.0441 mg 3.39%
Vitamin B12 0 mcg 0%
Vitamin E 0.0882 mg 0.59%
Zinc 0.0441 mg 0.01%
Selenium 0.441 mcg 0.09%
Vitamin D 0 mcg 0%

Recipe Attributes

Seasonality Fall
Kitchen Tools Slow Cooker Blender
Nutritional Content Low Calorie High Protein Low Fat High Fiber Low Sodium Sugar-Free High Vitamin C High Iron High Calcium
Cuisines Italian Mediterranean Spanish American Middle Eastern
Diet Anti-Inflammatory Diet
Meal Type Lunch Snack Supper
Difficulty Level Medium

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