356 kcalMung Bean Sprout and Quinoa Salad
45 min serves 6
VeganGluten-FreeDairy-Free
17gprotein50gcarbs11gfat
Ingredients
- •4 tablespoons all natural apple cider vinegar
- •2 pinches basil
- •½ cup bell peppers
- •4 tablespoons coconut oil
- •2 cups quinoa
- •1 pinch cilantro
- •1 clove garlic
- •1½ cups sprouted mung beans
- •¼ cup onions
- •3 pinches oregano
- •salt and pepper
- •spinach
- •2 medium tomatoes
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Method
From foodista.com — read the original
- 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. Wash mung beans 2 times a day. You can have them grow 1 to 2 inches in lengthbut, I just kept them short.
- I just let it sit for a little bit more than 1.5 days. It is ready to eat after washing. Prepare sprouts
- Cook quinoa
- Steam. corn
- Prepare veggies (mince, slice, and dice)
- Place quinoa and prepared veggies in a bowl and mix in dressing. Then, place over a bed of spinach. Top off with corn (optional). Enjoy!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com