Beth's Mung and Quinoa Kitcharee
Kitcharee is a stew typically made from mung beans and brown or basmati rice. I use quinoa, however, because it is a complete protein and it adds a nice nutty flavor. Because of the spices in the masala, which include turmeric—a spice that helps fight infections—you should feel nourished. For the vegetables pick whatever is fresh and in season.
2-1/2 cups water
2 tablespoons olive oil
1 yellow onion, chopped
1/2 tablespoon freshly grated ginger
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cracked black pepper
1/2 cup mung beans, rinsed
3 to 4 cups chopped vegetables (carrots, zucchini, etc.)
1 cup quinoa
1. In a large pot, bring water to a slow boil.
2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, approximately 4 to 5 minutes. Stir in the ginger, turmeric, cumin, coriander, and black pepper; cook for 4 minutes.
3. Add the onion mixture, mung beans, and vegetables to the water and cook for 10 minutes.
4. Lower the heat to low, add the quinoa, cover, and simmer for 15 to 20 minutes, until the liquid is absorbed.