Mung Bean Sprout and Quinoa Salad
1/2 cup of bell peppers (diced)
2 medium tomatoes (diced)
1/4 cup of of red onions (diced)
steamed corn for topping (optional)
4 tablespoons of Bragg’s all natural apple cider vinegar (raw)
1 clove of garlic (minced)
1 pinch of dried cilantro (optional)
First you sprout!
Soak mung beans over night in a jar covered with cheese cloth. Note: use rubber band to keep cheese cloth in place.
Rinse and pour out all of the water from the soaked mung beans.
Then place jar diagonally in a bowl, like picture below.
It is ready to eat after washing.
Top off with corn (optional)