Sprouted Mung Bean & Minty Quinoa Salad


This light refreshing salad is full of healthy protein, veggies and carbs especially during hot summer days. The longer this salad marinates, the better it tastes! Feel free to add different dried fruit or veggies to it.

INGREDIENTS

1c. cooked quinoa (multi-colored adds a nice visual flair)

1c. sprouted mung beans

2 TBS honey

1/2 c. olive or sesame oil

2 TBS lemon juice

1/4 c. freshly chopped cilantro or parsley

1/4 c. freshly chopped mint

1/2 c. slivered almonds

1/2 c. currants/raisins/dried cranberries

1/2 c. shredded carrots

1/2 c. diced cucumbers (de-seeded)

METHOD

Cook quinoa & let it cool.  Gently cook sprouted mung beans (freshly sprouted or store-bought in dry section) in 3c. of broth – boiling for 5 min then resting in hot broth for 10min.  Let cool.  Combine all ingredients and chill at least an hour so ingredients can marinate.

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