Side dish

Mung Bean Sprout and Quinoa Salad

Name: Mung Bean Sprout and Quinoa Salad
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 tablespoons bragg's all natural apple cider vinegar; 2 pinch of basil; 0.5 cup bell peppers; 4 tablespoons coconut oil; 2 cups quinoa; 1 pinch cilantro; 1 clove garlic; 1.5 cups sprouted mung beans; 0.25 cup onions; 3 pinch of oregano; 6 servings salt and pepper; 6 servings spinach; 2 medium tomatoes

snackdinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

bragg's all natural apple cider vinegar4 tablespoons
of basil2 pinch
bell peppers0.5 cup
coconut oil4 tablespoons
quinoa2 cups
cilantro1 pinch
garlic1 clove
sprouted mung beans1.5 cups
onions0.25 cup
of oregano3 pinch
salt and pepper6 servings
spinach6 servings
tomatoes2 medium

Instructions

1
First you sprout!Soak mung beans over night in a jar covered with cheese cloth.
2
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.
3
You can have them grow 1 to 2 inches in lengthbut, I just kept them short.
4
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.
5
corn Prepare veggies (mince, slice, and dice) Place quinoa and prepared veggies in a bowl and mix in dressing.
6
Then, place over a bed of spinach.Top off with corn (optional)Enjoy!