1 cup Greek yogurt
1/2 tablespoon minced ginger
1/2 small serrano chile, seeded
1/2 cup cilantro, plus more for serving
1/4 cup green onion tops
1/2 cup spinach
scant 1 teaspoon fine grain sea salt
5-6 cups cooked mung beans
1 cup cooked quinoa
1/3 cup toasted almonds and/or pepitas
3 tablespoons warmed olive oil
1 1/2 teaspoons smoked paprika
lots of freshly squeezed lime juice
Combine the yogurt, ginger, chile, cilantro, green onion tops, spinach, and salt in a blender. Alternately, you can use a hand blender here. Blend until smooth, taste and adjust, if needed.
Just before serving, combine the mung beans, and quinoa in a large bowl, and sprinkle with the nuts. Dollop generously with the yogurt, and then whisk together the warmed olive oil and paprika. Drizzle this across the bowl. Finish with a good amount of lime juice, and mort salt, if needed. The lime juice really pulls this whole bowl together, so do your best not to skimp.
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