Here’s a fairly quick and easy stew, which you can eat as a vegetarian one-dish meal, or non-vegetarian if you wish to have a taste of pork rinds blended in.
Start by mincing 4 cloves of garlic, chopping 1 onion, and slicing 6 Roma tomatoes. Set them aside. Rinse in a mesh colander 1 ¼ lb. dry mung beans. Set aside. Rinse ¼ cup quinoa in a fine mesh colander and set aside.
Put 3 tbsp of coconut oil in a stock pot, and then place it on a stove burner over medium heat. Sauté the minced garlic, follow up with the chopped onion. After a minute, add in the sliced tomatoes.
After the tomatoes look tender, put in the mung beans and pour in one 32-oz. low sodium vegetable broth. Cover and continue cooking over medium heat. After about 15 minutes, put in the quinoa and cover. After another 10 minutes, pour in one 32-oz coconut milk and 2-3 cups water. Stir. Cover and time for 15 minutes. When the timer goes off, stir and time again for 20 minutes. While that continues to cook, chop a bunch of Swiss chard, which you will add when the timer goes off.
Add a few drops of fish sauce; you can always add more later when it’s cooked and you’ve tasted it. Continue cooking for 6 more minutes. When the timer goes off, turn the stove off and let the food settle for 5 minutes.
Serve in big bowls and drop a handful of pork rinds into each one, if you are so inclined. Just press them down into the stew with a spoon so they soften. Garnish with one sliced garden tomato.