Place 1⁄2 cup rice in 1 1⁄2 cup of water and bring to a boil. When it boils reduce the heat, cover and simmer for 15 minutes. Rinse the 1⁄2 cup of quinoa and set aside. When the rice has been cooking for 15 minutes, stir in the quinoa. If needed add a bit more water (start with 2 T). Cover and allow it to continue cooking for another 15‐20 minutes. When the rice and quinoa are cooked, turn off and leave it covered.
While the rice is cooking, gather and prep all ingredients for the dish. Cut the onion and bell pepper into about 1⁄4” – 1⁄2” pieces, slice the carrots into rounds or half‐rounds around a 1/8-1/4” thick. The snow peas need to be trimmed and cut in half. Grate the ginger, using the large side of a grater and then chop it with a knife to get it a bit more minced.
Heat 1 T of oil in a large skillet over medium high heat. When the oil is hot, add the onion and sauté for about 3 minutes. Add garlic and ginger and continue to sauté for an additional 60 seconds, stirring frequently. Next, add the carrot and red bell pepper cook for 3 minutes. Last, add the snow peas and cook for two minutes.
Add the 2 T of curry paste to the veggies and cook for 2 minutes, stirring frequently. Add the coconut milk to the pan and 1⁄2 cup of water. Bring it to a gentle boil, reduce heat, cover and allow to cook for 5 minutes to soften the vegetables further. You want the vegetables cooked but still a bit crisp.
When the vegetables are cooked, stir in the sprouted mung beans, fresh spinach, basil, soy sauce and rice vinegar and cook, just long enough to allow the greens to wilt.
Serve up 3⁄4 cup of pilaf in a bowl and top with 1 1⁄4 cup of curry. Garnish with your choice of condiments.
*Substitute any sprouted legume in the recipe.**Adjust the amount of curry paste to your level of spiciness. The more you add, the spicier it will be.Suggested garnishes: lime squeezes, basil leaves, diced red chiles or red chile flakes