Quinoa Kichari
1 1/2 cups whole green mung beans
1 cup quinoa
1 burdock root
1 parsnip
1 bunch broccoli
1 sweet potato
1 carrot
3 stalks celery
1 red pepper
1 tablespoon turmeric
1 tsp mustard seeds, fennel seed, cumin seed
2 or 3 tablespoons ginger
½ tablespoon salt
1 cup cilantro
1 bunch chard (a little shy of one bunch)
Soak beans overnight. Rinse and add 2 ½ cups water (you may want to experiment with the amount of water, depending on how soupy you want it). Set aside.
Chop veggies. Keep ginger and pepper aside.
Heat on medium. Add ginger and sauté until brown. Add all seeds. Add chopped red peppers and sauté for a few minutes. Add turmeric and hing. Stir in remaining veggies (minus the broccoli, cilantro and chard) for a minute or two. Add beans that are setting aside in water. Close lid. Turn heat to high for about 5 or so minutes. Turn heat to low and cook for another 30 or so minutes. Open lid, add broccoli and cook for another 10 minutes. Turn heat off, mix in chard, cilantro, and salt to taste, close lid and leave for a bit. Stir in quinoa at the very end.
To cook the quinoa: When the quinoa looks close to being done, run under cold water until water runs clear. Keep a little extra water in there, re-heat and cook until perfectly light and fluffy!
1 cup quinoa
1 burdock root
1 parsnip
1 bunch broccoli
1 sweet potato
1 carrot
3 stalks celery
1 red pepper
1 tablespoon turmeric
1 tsp mustard seeds, fennel seed, cumin seed
2 or 3 tablespoons ginger
½ tablespoon salt
1 cup cilantro
1 bunch chard (a little shy of one bunch)
Soak beans overnight. Rinse and add 2 ½ cups water (you may want to experiment with the amount of water, depending on how soupy you want it). Set aside.
Chop veggies. Keep ginger and pepper aside.
Heat on medium. Add ginger and sauté until brown. Add all seeds. Add chopped red peppers and sauté for a few minutes. Add turmeric and hing. Stir in remaining veggies (minus the broccoli, cilantro and chard) for a minute or two. Add beans that are setting aside in water. Close lid. Turn heat to high for about 5 or so minutes. Turn heat to low and cook for another 30 or so minutes. Open lid, add broccoli and cook for another 10 minutes. Turn heat off, mix in chard, cilantro, and salt to taste, close lid and leave for a bit. Stir in quinoa at the very end.
To cook the quinoa: When the quinoa looks close to being done, run under cold water until water runs clear. Keep a little extra water in there, re-heat and cook until perfectly light and fluffy!
