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

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. 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. 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. 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. 4

   Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook for 3-4 minutes until softened.

5. 5

   Stir in bell pepper and cherry tomatoes, cooking for another 3-4 minutes. Season with salt and pepper to taste.

6. 6

   In a large bowl, combine cooked mung beans, quinoa, and skillet vegetables. Gently mix together, then serve on individual plates.

7. 7

   Top each plate with a generous dollop of coconut-avocado spread and enjoy!