Mung Bean Sprout and Quinoa Salad

Mung Bean Sprout and Quinoa Salad

Mung Bean Sprout and Quinoa Salad

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   11 Points
Cuisine
  • side dish
  • lunch
  • salad
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 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)
Instructions

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!

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