Quinoa and Beans Recipe


Quinoa and beans ready to eat.

As we get older it is important for us to consume more protein in our diets, we hear this time and time again. There is a reason why bodybuilders eat a fair amount of protein-rich foods. It helps to build muscles and keeps them strong. It can do the same for those of us who don’t lift weights on a regular basis.

Good sources of protein are meat, poultry, and fish (pork, beef, chicken, turkey, salmon, tuna, etc.), raw beans (red, mung, black, pinto and the entire bean family) and raw seeds (nuts, quinoa, pumpkin, etc.). My daily intake of protein consists of a combination of meat, beans, and seeds. One of my favorite recipes is spicy quinoa and mung beans. The recipe is easy to make.

When preparing quinoa (27 oz.) and mung beans (10 oz.), I open the packages and pour each into its own container. Then I add enough water to cover the contents completely. I change the water after 12 hours and let them soak for 24 hours total before cooking. Soaking allows seeds and beans to become softer, which will decrease the cooking time.

Depending on the ambient temperature, foaming will appear on top of the water in both of the quinoa and mung bean containers. The water will become cloudy. Removing the foam and changing the water helps to lessen bloating, gas, flatulence and other discomforts associated with digestion.


Quinoa being soaked and causing cloudy water and foam.


Mung beans being soaked and causing cloudy water with little foam.

After they’ve soaked for 24 hours, I’m ready to cook. I remove the foam and rinse the quinoa and mung beans several times until the water is clear. The mung beans will take longer to soften; therefore, I cook them first.

I start by boiling 8 to 9 cups of water in a kettle. Next, I add coconut oil and spices like real sea salt, curry, turmeric, and diced garlic to a 9″ pot. Then, I add the mung beans and the boiling water I prepared earlier. I place a cover on the pot and turn on the burner.  Once the water starts to boil, I reduce the heat and allow the beans to simmer for 1 hour and 30 minutes.

After the mung beans have cooked, I then add the quinoa to the same 9” pot and return the water to a boil. I reduce the heat and allow it simmer for 20 minutes.

This meal is very healthy and tasty, hot or cold and will provide 12 to 15 servings. The spices I use are all optional. Enjoy!

Ingredients for Quinoa and Beans Recipe:

Mung beans – 10 oz.

Quinoa – 27 oz.

Sea salt – 1 teaspoon

Turmeric – 1 teaspoon

Curry – 1 teaspoon

Garlic – 1 (diced)

Coconut oil – 2 tablespoons

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