Sprouting mung beans at home is easy and fun. When combined with cooked Toasted Quinoa, you have the basis for a nutritious and simple salad. I like to pay homage to my indian roots and season the salad with indian seasonings: cumin, chile, lemon. You could make many variations on this by just combining quinoa with sprouted mung beans.
- 1 cup of cooked Toasted Quinoa, cooled
- 1 cup of sprouted mung beans*
- Juice of 1/2 lemon
- 2 tbspn finely chopped red onion (tip: give them a quick rinse before using to remove the sharp raw taste)
- 1/2 chopped jalapeno
- 1/2 avocado
- 1 tspn whole cumin
- 1 tspn coriander powder
- 1/4 tspn turmeric powder
- 1 tspn olive oil
- 1 tspn sugar (optional), I used course coconut sugar for the texture
- Salt and pepper to taste
*Mung beans can be bought at most health food stores or in indian markets. They are inexpensive and highly nutritious! To sprout the mung beans, just wash and soak dried mung beans overnight. The following morning, give the beans a thorough wash and put in a breathable container. Some folks use old yogurt containers and poke holes on the over. I go a more minimal route -- I put the beans in an opened ziplock bag and cover with a damp paper cloth. The key is not to store the mung beans in an air tight container. Store in dark place (e.G., inside cabinet or unused dish washer; do not store in fridge). Wash and drain mung beans 2x a day and watch them sprout. By day 3 they should be edible.
combine mung beans, quinoa and rest of ingredients in bowl and mix. that's it. serve alone or on top of a leafy green, such as spinach. i served mine alongside some homemade black bean and sweet potato mini veggie burgers and some homemade pickled radishes. - ravi
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