Every now and then I soak mung beans and make sprouts. I had some left over bamboo shoots and baby corn and I immediately thought about the sprouted mung bean and Thai green curry soup.
While the sprouts take several days, I decided to try a variation of Kichdi for Sunday brunch. Kichdi is usually made with rice and lentils. I have posted a recipe in the past here.
This time around replaced rice with Quinoa. Turned out pretty good.