Quinoa, mushroom, mung bean sung choi bao

Jacqueline Alwill

Brown Paper Nutrition

Just made dinner in 15 minutes.
Prepped and cooked = happy days. 🙃

I had some quinoa and mushies in the fridge so I popped them in the pan with coconut oil, garlic, ginger, tamari, sesame, shallots and cori and because I freakin loooooove mung beans I added some of those in for plant protein too. Tastiest, lightest, fastest, most flavoursome meal when you don’t have time, or when you do have time but would prefer to spend it doing other things than cooking – totally fine too! I made this so we could come back to it after a dip in the ocean. Popping the recipe below for you – you can honestly throw in whatever legumes you like you don’t have to use mung beans, they all add the protein you need in the meal and the extra delicious factor too. 🤩

MUSHROOM QUINOA MUNG BEAN SUNG CHOI BAO
Serves 4

Gluten free : Dairy Free : Vegan

In a fry pan combine on medium heat 2 teaspoons coconut oil, 2 cloves garlic, peeled and finely chopped, 2 teaspoons grated ginger and cook for 3 minutes. Add 200g mushrooms, 3/4 cup cooked quinoa, 1/2 cup cooked mung beans or lentils, 2 tablespoons water, 3 tablespoons gluten free tamari or soy sauce, 2 teaspoons sesame oil and cook 5 minutes. Add 3 finely chopped asian shallots (white and green part) and 1/4 bunch coriander (chop the stalks then add the leaves to the top of your lettuce bundle). Spoon into lettuce leaves and enjoy!