Mung Bean Sprout and Quinoa Salad

Ingredients

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)
salt and pepper to taste

Preparation

1
First you sprout!
2
Soak mung beans over night in a jar covered with cheese cloth. Note: use rubber band to keep cheese cloth in place.
3
Rinse and pour out all of the water from the soaked mung beans.
4
Then place jar diagonally in a bowl, like picture below.
5
Wash mung beans 2 times a day. You can have them grow 1 to 2 inches in length…but, I just kept them short. I just let it sit for a little bit more than 1.5 days.
6
It is ready to eat after washing.
7
Prepare sprouts
8
Cook quinoa
9
Steam. corn
10
Prepare veggies (mince, slice, and dice)
11
Place quinoa and prepared veggies in a bowl and mix in dressing. Then, place over a bed of spinach.
12
Top off with corn (optional)
13
Enjoy!

 



About

http://vegobsession.com/2011/05/14/mung-bean-sprout-and-quinoa-salad/

Yield:

6.0 servings

Added:

June 19, 2011

Creator:

Related Cooking Videos