- 1 cup of organic Moong Beans soaked in water for approx 24 hours, then rinsed & strained
- 1 cup of organic 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 organic Turmeric powder
- 1/2 tsp of organic Cumin seeds
- A pinch of organic Fennel seeds
- 1/2 tsp of organic Coriander seeds
- 1 tablespoon of Ghee or organic Coconut oil
- 1 tsp of Himalayan salt
- Organic Black pepper
- 6 cups of Hot water (4 cups for Moong & 2 cups for Quinoa)
- Freshly chopped Parsley or Coriander to garnish
Moong Bean Veggie Stew
- 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.)
Lorien Waldron is a lover of wholesomeness and the sacred in life; delicious nourishing foods, ayurvedic medicine, yoga, creativity and quality one-on-one time in nature! A qualified Ayurvedic Lifestyle Consultant + Yoga teacher, Lorien has a passion for making a difference in the world through spreading a nice dollop of inspiration and education around food, nutrition and inner lifestyle balance. Currently writing her first recipe book, connect with her via her website for some daily wholesome loving inspiration!