Mung Bean Sprout and Quinoa Salad

Name: Mung Bean Sprout and Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 4 tbsp Apple Cider Vinegar (4 tablespoons of Bragg's all natural apple cider vinegar (raw)); 2 pinches Basil (2 pinchs of dried basil); ½ cup Bell Pepper (1/2 cup of bell peppers (diced)); 4 tbsp Coconut Oil (4 tablespoons of cold pressed coconut oil); 2 cup Quinoa (2 cups cooked quinoa); 1 pinch Cilantro (1 pinch of dried cilantro (optional)) — optional; 1 clove Garlic (1 clove of garlic (minced)); 1 ½ cup Mung Beans (1 1/2 cups of sprouted mung beans); ¼ cup Red Onion (1/4 cup of of red onions (diced)); 3 pinches Fresh oregano (3 pinchs of dried oregano); 0 pieces Salt and Pepper (salt and pepper to taste); 0 pieces Spinach (spinach); 2 pieces Vine Ripened Tomato (2 medium tomatoes (diced))

40 minItalian

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1First 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
2Cook quinoa
3Steam. corn
4Prepare veggies (mince, slice, and dice)
5Place quinoa and prepared veggies in a bowl and mix in dressing. Then, place over a bed of spinach.Top off with corn (optional)Enjoy!