Quinoa Kitchari

This recipe is balancing to all doshas.


  • large cooking pot


  • c. whole mung bean
  • c. water
  • 2 Tbsp. fresh ginger grated
  • 1 tsp. fennel seeds
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1 red bell pepper diced
  • 1 Tbsp. turmeric powder
  • 1 burdock root sliced
  • 1 parsnip chopped
  • 1 sweet potato diced
  • 1 carrot sliced
  • 3 stalks celery sliced
  • 1 bunch broccoli rab chopped
  • 1 shy bunch chard deveined and sliced
  • 1 c. cilantro chopped
  • 1 c. quinoa
  • ½ tsp. salt


  • 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.