Mung Beans & Quinoa Majadra
by Asaf Feit | Cold & Dry, Decrease Kapha, Decrease Pitta, Decrease Pitta-Kapha, Gall bladder damp heat, Hard to Digest, Hot & Dry, Late Summer, Liver Phlegm Stagnation, Lunch, Mung Beans, Quinoa, Recipes, Slowing, Spring, Summer |
Mung Beans & Quinoa Majadra
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, Main Course
- 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 -
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.
