Soak the mung beans overnight.
Rinse the mung beans and add 2 ½ cups water (you may want to experiment with the amount of water, depending on how soupy you want it). Set aside.
Heat a large pot on medium. Add the ginger and sauté until brown. Add the seeds. Add the chopped red peppers and sauté for a few minutes.
Add the turmeric. Stir in the remaining veggies (minus the broccoli rab, cilantro, and chard) for a minute or two.
Add the mung beans that are setting aside in water. Close the lid. Turn the heat to high for about 5 or so minutes. Turn the heat to low and cook for another 30 or so minutes.
Open the lid, add the broccoli, and cook for another 10 minutes.
Turn the heat off, and mix in the chard, cilantro, and salt to taste. Close the lid and leave for a bit.
Stir in the quinoa at the very end. Add salt.