Breakfasts, Healthy Recipes

Mung Quinoa Bowl

Mung Quinoa Bowl


4 x tbsp. olive oil
1 head of celery cut into 1.5cm segments
1 x large garlic clove, very thinly sliced
½ tsp red chili flakes
½ tsp ground ginger
½ tsp turmeric
2 x tsp smoked paprika
1 x tbsp. chopped dill
2.5 cups cooked mung beans
1 x cup cooked red/white quinoa
For the topping:-
1 x tbsp. red pitted olives
¼ red onion, sliced
Thick slices tomato, grilled
Dollop of Greek yogurt
2 x soft poached eggs


Heat the olive oil in a large pan over medium-high heat.
Stir in the celery along with a few pinches of salt and cook for 12min, stirring every few minutes, until celery gets soft and starts to brown and caramelize.
Stir in the garlic and cook for another minute.
Now stir in the chilli flakes, ginger, turmeric, and paprika.
Cook, stirring constantly, for another minute or until the spices are fragrant.
Add the dill, mung beans, quinoa and water (just enough to make the mixture moist).
Poach the two eggs to your liking.
Dish up the mixture in a bowl, add a dollop of yogurt on top and garnish with the delicious ingredients recommended, ending with the poached eggs.

Serves 4. Enjoy!