Yield: 6 servings

 

2 cups dried mung beans, soaked in water for 8-12 hours

1 Tbsp coconut oil, ghee or olive oil

1 onion, finely chopped

4 garlic cloves, finely chopped

1 tsp ground cumin

14 oz spinach, kale, collards or any other greens

2 tsp Celtic sea salt

1 13.5 oz can full-fat coconut milk

2 cups quinoa

7½ cups water

Optional: cilantro, avocado

Heat oil in a pressure cooker (such as an Instant Pot); add onion, garlic and cumin. Sauté until fragrant; stir occasionally. Add greens, soaked mung beans, quinoa and water. Put the lid on, and pressure cook for 12 minutes. Once pressure has fully released, open the lid and stir in coconut milk. Top it off with fresh avocado and cilantro before serving.