I thought I'd show you how I take a favorite component of a recent recipe, make a minor tweak, and turn it into something completely different. Do you remember the herb-packed coconut milk from this green curry porridge? Well, it's good. Good in its own right. And if you have some on hand, it's a nice jumping off point for a meal. It has a luxe, cilantro-ginger creaminess that makes for a brilliant component in dressings, drizzles, and sandwich spreads. Add some eggs and you have an easy tart filling. For today's recipe I made a version with yogurt in place of the coconut milk, and it did not disappoint. Lobbing dollops over a simple bowl of mung beans and quinoa made for the sort of easy, nutritious lunch I aim for. Some toasted nuts and a drizzle of paprika oil bring a bit of flair and textural contrast. It'll keep you strong for whatever you afternoon has in store - yoga class, a bike ride, work meetings, or whatever.
This is the sort of thing that you can pack in layers in a wide-mouthed mason jar as a portable lunch or picnic go-to. It's good at room temperature and doesn't require much fuss at all once you have the components prepared. And really, don't get too hung up on the base ingredients - like I mentioned, I used mung beans and black quinoa, but if you have lentils and/or brown rice on hand, you're set. Try to work in a substantial protein component though like some sort of bean or lentil. It'll keep you strong and less hungry compared to, say, a rice-only version. xo Enjoy! -h
More lunch ideas:
Mung Bean Yoga Bowl
To cook mung beans, cover with a couple inches of water, cook until tender, drain and season with salt.
- 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.