Filipino Style Mung-Bean Stew over Quinoa

wannabevegans
Mar 27, 2016
3 min read

Growing up in the Philippines I was introduce to Mung beans at a young age. A childhood favorite of mine is a dish called Mungo Guisado or in other words Mung bean stew. Traditionally cooked together with pork, Malunggay (horseradish leaves) and spices.

Mung beans are very popular and widely used in Asian countries and can be cooked similarly to lentils. This green mean bean is hearty, tasty and rich in protein and fiber. Mung beans can be found in most Asian Grocery Food Mart for under $3.

Like most Asian countries, rice is a dish best served with anything and everything. So it would be less of a surprise to find out that these beans pairs perfectly with rice. As tempting as it may sound, we left old tradition behind and made this dish even better by using Quinoa.

I can go on and on about the benefits of Quinoa in our diet. Quinoa is great substitute for a number of things including rice and oats. It can even be added to your soups or salads as toppings. Its gluten free, protein and fiber packed and rich in vitamins. Well what more can I say, Quinoa is great! Quinoa can be found easily in most local grocery stores such as Walmart and Longos.

A comforting, healthy and fulling dish is all you need. This protein pack dish will leave wanting more. So wait no more, and get cooking!

Filipino Style Mung-Bean Stew over Quinoa

Mung Beans

Prep time:10 min

Boil time: 45 min

Cook time: 35 min

Ingredients:

1 cup of Mung Beans

2 thumb-size pieces of Ginger (or more if you would like) finely chopped or grated

2 cloves of garlic finely chopped

1/2 cup of Malunggay Leaves (horseradish leaves) or Spinach as alternative

1/2 cup of coconut milk can

1/4 chopped onion

1/4 tsp of salt and pepper to taste

5-6 cups of water or 1 1/2 of liter of water

1 cup of vegetable broth

Notes: Soak beans overnight in water to soften beans. It will save you more

time cooking it the next day. If the beans are not soaked overnight you must Boil Beans medium to high heat, with 1 1/2 liter of water for 45 minutes or until the shells separate from the beans, put aside.

Directions:

1. Soaked Overnight or Boil for 45 mins

2. In a pan add 2 tbsp of olive oil, heat over medium-high.

3. Saute ginger, garlic, onion together for 3-5 minutes, stirring occasionally.

4. Add pre-soaked or precooked beans to pot, stir and add 1/2 cup of water. Let it simmer for 10 min over medium heat.

5. If you have boiled the beans first instead, add in spices (ginger, garlic and onion) over beans on the pot. Add 1/2 cup of water, cover, and simmer for 10 min.

6. Add Malunggay leaves and Coconut milk, stir occasionally until even mixture.

7. Sprinkle seasonings: pepper, and salt

8. Add water or vegetable broth if needed to get desired consistency

9. Cook for 15 mins

Quinoa

Cook time: 15 min

Ingredients:

1 cup of Quinoa

2 cups of Water

Notes: Quinoa absorbs a lot of water, Make sure to drain excess water once cooked. Add water if needed to get desired texture or fluffiness

Directions:

1. Combine Quinoa and Water in pot over.