Mung Bean Sprout and Quinoa Salad
By: Isobelle
Published: Sunday, June 19, 2011 - 6:56pm

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