Mung Bean Sprout and Quinoa Salad Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 4 tablespoons of Bragg's all natural apple cider vinegar (raw)
• 2 pinchs of dried basil
• 1/2 cup of bell peppers (diced)
• 4 tablespoons of cold pressed coconut oil
• 2 cups cooked quinoa
• 1 pinch of dried cilantro (optional)
• 1 clove of garlic (minced)
• 1 1/2 cups of sprouted mung beans
• 1/4 cup of of red onions (diced)
• 3 pinchs of dried oregano
• salt and pepper to taste
• spinach
• 2 medium tomatoes (diced)

Instructions:

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
2. Cook quinoa
3. Steam. corn
4. Prepare veggies (mince, slice, and dice)
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!