Mung Bean Sprout and Quinoa Salad
Mung Bean Sprout and Quinoa Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. For $1.49 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 11g of fat, and a total of 356 calories. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up of oregano, cilantro, tomatoes, and a few other things to make it today. It works well as an affordable main course. It is brought to you by Foodista. From preparation to the plate, this recipe takes
Instructions
- 1
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
- 2
Cook quinoa
- 3
Steam. corn
- 4
Prepare veggies (mince, slice, and dice)
- 5
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!
Recipe from foodista.com
Comments
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Ingredients (13)
- •4 tablespoons of Bragg's all natural apple cider vinegar (raw)
- •2 pinchs of dried basil
- •1/2 cup of bell peppers (diced)
- •4 tablespoons of cold pressed coconut oil
- •2 cups cooked quinoa
- •1 pinch of dried cilantro (optional)
- •1 clove of garlic (minced)
- •1 1/2 cups of sprouted mung beans
- •1/4 cup of of red onions (diced)
- •3 pinchs of dried oregano
- •salt and pepper to taste
- •spinach
- •2 medium tomatoes (diced)