Mung Bean Sprout and Quinoa Salad


Photo: Isobelle
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Ingredients

2 cups cooked quinoa
1 1/2 cups of sprouted mung beans
1/2 cup of bell peppers (diced)
2 medium tomatoes (diced)
1/4 cup of of red onions (diced)
steamed corn for topping (optional)
spinach
Salad Dressing:
4 tablespoons of cold pressed coconut oil
4 tablespoons of Bragg’s all natural apple cider vinegar (raw)
1 clove of garlic (minced)
3 pinchs of dried oregano
2 pinchs of dried basil
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!
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About

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

Yield:

6.0 servings

Added:

Sunday, June 19, 2011 - 6:56pm

Creator:

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