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Sprouted Mung Bowl with Coconut Quinoa Beet Tahini
Prep Time40minutes
Cook Time15minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. Place the beet in a medium saucepan and cover it with water. Bring the pot to a boil and then simmer until the beet is soft when pierced with a paring knife, about 30-40 minutes. Remove the beet and let it cool slightly. The rough outer skin of the beet should slip off with ease at this point. Peel the beet and chop it roughly.
  2. Place the chopped beet in an upright blender along with the garlic, tahini, water, balsamic vinegar, olive oil, maple syrup, tamari, salt, and pepper. Blend the mixture on high until completely smooth. Set aside.
  3. Rinse out and towel off the medium saucepan you used for the beat. Set it over medium heat and pour the oil in. Add the shallots to the pan and stir. Sauté until translucent, about 3 minutes. Add the coconut, coriander and chili flakes, and sauté until very fragrant, about 30 seconds. Add the quinoa and stir to coat in the oil and spices. Add the coconut milk, vegetable stock, and sea salt to the pan and stir. Bring the quinoa to a boil and then simmer until almost all of the liquid is absorbed, about 15 minutes.
  4. Spread a couple tablespoons of the beet tahini across 4 shallow bowls. Portion the quinoa among the bowls. Top each bowl with a portion of sprouted mung beans, cucumber ribbons and fresh dill. Serve immediately.
Notes
Votes: 0
Rating: 0
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Sprouted Mung Bowl with Coconut Quinoa Beet Tahini
Prep Time40minutes
Cook Time15minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. Place the beet in a medium saucepan and cover it with water. Bring the pot to a boil and then simmer until the beet is soft when pierced with a paring knife, about 30-40 minutes. Remove the beet and let it cool slightly. The rough outer skin of the beet should slip off with ease at this point. Peel the beet and chop it roughly.
  2. Place the chopped beet in an upright blender along with the garlic, tahini, water, balsamic vinegar, olive oil, maple syrup, tamari, salt, and pepper. Blend the mixture on high until completely smooth. Set aside.
  3. Rinse out and towel off the medium saucepan you used for the beat. Set it over medium heat and pour the oil in. Add the shallots to the pan and stir. Sauté until translucent, about 3 minutes. Add the coconut, coriander and chili flakes, and sauté until very fragrant, about 30 seconds. Add the quinoa and stir to coat in the oil and spices. Add the coconut milk, vegetable stock, and sea salt to the pan and stir. Bring the quinoa to a boil and then simmer until almost all of the liquid is absorbed, about 15 minutes.
  4. Spread a couple tablespoons of the beet tahini across 4 shallow bowls. Portion the quinoa among the bowls. Top each bowl with a portion of sprouted mung beans, cucumber ribbons and fresh dill. Serve immediately.
Notes
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