Mung Quinoa Power Bowl
This is great at room temperature, or reheated. To transport to work (or picnic) bring the mung beans, quinoa, and celery in a large jar, and any other toppings in small jars. It's quick to combine when you're ready for lunch.
4 tablespoons clarified butter or olive oil
1 head celery cut into ½ inch segments
fine grain sea salt
1 large clove garlic, very thinly sliced
½ teaspoon red chile flakes
½ teaspoon ground ginger
½ teaspoon turmeric
2 teaspoons smoked paprika
big handful of dill, chopped
2 ½ cups cooked mung beans
1 cup cooked quinoa
1/2 - 3/4 cups water, or as much as needed
Toppings: lots of chopped green olives, lots of cherry or roasted cherry tomatoes, quick pickled red onions, big dollops of salted dill yogurt, thick threads of olive oil
Heat the butter in a large pan over medium-high heat, stir in the celery along with a few large pinches of salt. Cook for 10-15 minutes, stirring every few minutes, until the celery softens, and then starts to brown and caramelize. Stir in the garlic, and cook for another minute. Stir in the chile flakes, ginger, turmeric, and paprika. Cook, stirring constantly, for another minute or until the spices are fragrant. Stir in the dill, the mung beans, the quinoa, and then 1/2 cup - 3/4 cup of water - enough that the mixture is moist, not dry. For serving - toppings are key, at the very least add a dollop of lightly salted yogurt to each bowl. Even better if you have any or all of the following on hand - green olives, salted dill yogurt, roasted cherry tomatoes, quick pickled red onions or shallots.
Serves about 4.
Served in Colleen Hennessey bowl.
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