Mung Beans & Quinoa Majadra

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, Main Course

Ingredients
  

  • 1 cup quinoa Vata + Pitta - - Kapha -
  • 1/2 cup mung beans soaked for 4-6 hours and/or sprouted, strained and
  • washed Vata 0 Pitta - - Kapha -
  • 3 Tbs. olive oil Vata - - Pitta + Kapha +
  • 2 medium onions sliced (Vata - - Pitta + Kapha -)
  • 2 garlic cloves crushed (Vata - - Pitta ++ Kapha 0)
  • 1 tsp. turmeric Vata + Pitta - Kapha - -
  • 1 tsp. cumin Vata - Pitta + Kapha -
  • 1/2 tsp. salt Vata - - Pitta 0 Kapha +
  • Pinch black pepper Vata - Pitta + Kapha - -
  • 1/3 bunch parsley chopped (Vata 0 Pitta 0 Kapha - -)
  • Lemon juice to taste Vata - - Pitta + Kapha -

Instructions
 

Make the quinoa:

  • Pour 1 cup quinoa to a medium cooking pot.
  • Turn on the flame and roast for 2 minutes, without water or oil.
  • Add 1 3/4 cups of water, bring to boil, lower the flame, cover and cook until water is fully absorbed.
  • Simultaneously, put the mung beans in a small cooking pot with 1.5 cups of water, bring to a gentle boil, lower the flame and cook for 15-20 minutes, until soft.
  • Drain the cooking water.
  • In a skillet, heat the olive oil and fry the onions until golden.
  • Add the garlic, spices and parsley and mix.
  • Fry 1 more minute and take off the flame.
  • Add to the quinoa pot the beans and the onion mixture and lightly mix.
  • Before serving, squeeze lemon juice to taste.

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