I cook healthy most of the time, but I honestly can’t think of the last time I made a recipe that made me feel like trotting around in a halo. It has beans and quinoa and veggies, all in one pot, and it tastes awesome. Ask Jay, who gobbled it down for lunch and dinner and asked for more. I have written about the benefits of sprouts in my moong chilla recipe post. The sprouts put this awesome recipe over the top. I used a tiny little bean that’s commonly used in Indian kitchens, matki or moth beans. These tiny, oblong, brown beans are packed with protein, fiber, iron and calcium. For those of you who have never tried these magical little beans, I’d advise hauling yourself over to an Indian store– or just shop for them online. They may not sprout into a big tree overnight, or put a bag of gold coins in your lap, but they will make you strong enough to fight a giant. Almost. If you’d rather take the easy way out, you can also try this recipe with mung beans. Either way, you won’t go wrong. Check to get new recipe updates by email.
Happy weekend!
More bean recipes to try
Easy Mung Sprouts Khichdi with Butternut Squash Mixed Beans Masala Bowl with Sweet Potatoes and Turmeric Rice Sprouted Bean and Quinoa Pulao Vegan Quinoa Salad
Recipe card
