Mung Bean Sprout and Quinoa Salad

Ready in : 45 mins

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 about 45 minutes. Overall, this recipe earns an awesome spoonacular score of 92%.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

bragg's all natural apple cider vinegar

4 tablespoons

of basil

2 pinch

bell peppers

0.5 cup

coconut oil

4 tablespoons

quinoa

2 cups

cilantro

1 pinch

garlic

1 clove

sprouted mung beans

1.5 cups

onions

0.25 cup

of oregano

3 pinch

salt and pepper

6 servings

spinach

6 servings

tomatoes

2 medium

Cooking in Steps

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

mung beans

sprouts

cheese

water

cheesecloth

bowl
2
Cook quinoa

quinoa
3
Steam. corn

corn
4
Prepare veggies (mince, slice, and dice)

ground meat
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!

spinach

quinoa

corn

bowl