Name: Easy Mung Bean Quinoa and Vegetables
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 tbsp. olive oil; 3 cups cooked quinoa (1 cup dry quinoa); 2.5 cups cooked mung beans (1 cup dry); 1 Medium yellow onion ((aprroximately 2/3 cup)); 1.5 inch piece of ginger ((1.5 tsp)); 1.5 inch piece of turmeric ((1.5 tsp)); 5 garlic cloves (aprroximately 4 teaspoons); 1 carrot; 2 celery stalks; 1 cup frozen edamame; 3 tsp harissa; 3 tbsp. chopped cilantro

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Packed with plant protein and fiber, this Easy Mung Bean Quinoa and Vegetables is a healthy plant-based meal. Made with 12 main ingredients, this dish comes together in less than 35 minutes.

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Overhead view of Moong Bean Quinoa and Vegetables in a bowl with cucumber and limes near.

I love this Mung Bean Quinoa and Vegetable salad. It is a fun, versatile recipe that makes for a tasty and filling meal on its own. It can also double as a side dish and be paired with tofu or meat dishes such as this harissa lemon chicken. And, it is portable, making it great for a picnic.

I say versatile, as the quantity and kind of veggies and spices can be altered to suit your preferences. Of course, the taste will differ. But, I’m hoping to convince you that meals like today’s recipe make dining in easy, healthy, delicious, and fun.

This Mung Bean Quinoa and Vegetables is easy and quick, making it perfect for a weekend meal or even a hurried weeknight dinner. This recipe can be prepared in approximately 35 minutes. However, if you already have some cooked quinoa and mung beans on hand, this dish can be prepared in about 15 minutes.

What makes this Mung Bean Quinoa and Vegetables so good:

This is a favorite as it is:

Easy to make,
Versatile,
Healthy, and
Quick.

12 Ingredients to make this easy healthy moong bean quinoa with veggies recipe on a brown marble background.

What are the ingredients needed to make this Easy Mung Bean Quinoa and Vegetables?

The 12 main ingredients needed for this dish, along with substitutions, are listed below:

Oil
I used some extra virgin olive oil to saute the onion, ginger, garlic, and turmeric. This can be replaced with any oil you might have on hand.
Quinoa
I used some cooked quinoa I had on hand. If you don’t have any cooked quinoa, then prepare some quinoa according to the directions in the recipe card below. The quinoa in this can be replaced with brown rice or barley.
Mung Beans
Growing up in Sri Lanka, we ate a lot of mung beans, so I always have some in my pantry. I get Mung beans at the DeKalb Farmer’s Market, here in Atlanta. But I have also gotten mung beans from Amazon. Mung beans can be replaced with chickpeas or lentils.
Onion
As fresh onion adds a ton of flavor and nutritional benefits to this dish, I would strongly suggest that it not be replaced. If peeling and chopping onions is too bothersome, then most stores have peeled and chopped onions in the produce section.
Ginger
I used fresh ginger in this recipe. As with the onion, fresh ginger adds flavor and nutrition to this and should not be replaced.
Turmeric
As with the fresh onion and fresh ginger, fresh turmeric adds flavor and nutrition. However, it isn’t as easy to find as fresh ginger or onion. I found some fresh turmeric at a Kroger near me. But I have also seen it at several farmers’ markets.
Garlic
I used fresh garlic in this recipe. Along with onion and ginger, garlic makes up the holy trinity of Sri Lankan cooking. As with the onion and ginger, fresh garlic should not be replaced.
Carrot
I used a medium-sized carrot. But frozen carrots could be used. The carrot could be replaced with bell pepper or parsnips.
Celery
I love celery and use it in most quinoa dishes. If you are not a fan, it can be omitted or replaced with any other veggie you prefer.
Edamame
Frozen edamame is what I had on hand, and I used some in this recipe for an additional protein boost. This can be replaced with frozen peas or lima beans, or even omitted.
Harissa
My daughter gave me some Rumi’s Spicy Harissa, and that is the only spice I used in this dish. This recipe is delicious with a combination of spices such as 3 teaspoons of coriander powder, 2 teaspoons smoked paprika, 1 teaspoon cumin, and 1/2 a teaspoon cayenne or chili powder. Or, a combination of herbs such as basil, dill, and parsley.
Lime
I used a few drizzles of lime juice as the finishing touch. The lime juice could be replaced with lemon juice or omitted.

In addition to the above ingredients, I also used a pinch of salt and black pepper to season this dish. I also used some cilantro.

chopping up onion ginger garlic and turmeric

Instructions

This recipe is so easy to make, even though the steps might seem like many.

Step 1: If you don’t have any cooked quinoa or mung beans on hand, let’s prepare some.

Quinoa: In a pan, add a cup of quinoa. Add 2 cups water and bring to a vigorous boil over medium heat. When it starts to boil, cover the pan, lower the heat, and let it simmer for 15 minutes. Then, take off the heat and fluff with a fork.

Mung Beans: The mung beans can be cooked simultaneously. Place 1 cup mung beans in a pan and cover them with water. Shake the water around with your hand, then drain mung beans and discard the water. Refill the pan with 3 cups of water, set it on a stovetop set to medium-high heat to boil. Reduce the heat to medium, cover, and let cook for 20 minutes. Drain out any remaining liquid when ready.

Step 2: While the quinoa and mung beans are cooking, peel and chop the onions, ginger, garlic, and turmeric. Also, rinse the carrot and celery and chop them up as well.

Step 3: Add the oil to a large skillet and add in the chopped onion, ginger, garlic, and turmeric. Let these saute for about 5 minutes over medium-high heat. Make sure to stir this mixture often to keep them from burning.

Step 4: Add the chopped carrot and celery and saute 3 minutes.

Step 5: Then add frozen edamame to the skillet and saute 2 minutes.

Mixing the moong bens, quinoa, veggies together in large skillet.

Step 6: Finally, add the cooked quinoa, the cooked mung beans, and the harissa and stir well.

Step 7: Sprinkle the juice of half a lime over this mixture, season this with salt and pepper, and stir again.

This next step is optional; this dish can be served garnished with some cilantro and red pepper flakes.

Mixing the cabbage and cilantro with mung bens, quinoa, veggies together

Serving suggestions

This Easy Mung Bean Quinoa and Vegetables is scrumptious served as a meal by itself.

It can also be combined with a simple tomato and cucumber salad.

Or, it can be paired with some tofu, chicken, fish, or pork.

I love to enjoy a bowl of this Mung Bean Quinoa and Vegetables with some Marry Me Zucchini.

And, my mom loves this paired with a plethora of curries and chutney.

Overhead view of this Easy Mung Bean Quinoa and Vegetables

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!