Exquisite Vegan Kenyan Brunch: Mung Bean and Vegetable Quinoa Pilaf with Coconut-Avocado Spread

Allergens

N/A

Ingredients

• 1 cup mung beans, soaked overnight
• 2 cups quinoa, rinsed
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste Coconut
• Avocado Spread:
• 1 ripe avocado, pitted and peeled
• 1/4 cup coconut milk
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the mung beans and vegetable broth to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and set aside.
2. In another saucepan, combine quinoa and 2 cups of water. Bring to a boil, reduce heat, cover, and cook for 15 minutes or until quinoa is cooked through. Fluff with a fork and let cool.
3. Prepare the coconut avocado spread: In a blender or food processor, combine avocado, coconut milk, lime juice, salt, and pepper. Blend until smooth and creamy. Set aside.
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook for 3 4 minutes until softened.
5. Stir in bell pepper and cherry tomatoes, cooking for another 3 4 minutes. Season with salt and pepper to taste.
6. In a large bowl, combine cooked mung beans, quinoa, and skillet vegetables. Gently mix together, then serve on individual plates.
7. Top each plate with a generous dollop of coconut avocado spread and enjoy!

Chef’s Insight

This dish can be further enhanced by adding roasted cashews for added crunch.

Notes

Feel free to add other vegetables like kale or spinach for added nutrition.