Sprouted Mung Bean Salad
This cold bean & grain salad is packed full of protein, healthy fats and has a tangy dressing. It’s filling, nutritious, dairy free, gluten free & everything but the quinoa is raw. I had purchased some dehydrated sprouted mung beans in the bulk section of Whole Foods a while back, with good intentions to use them immediately. Well, it took 2 weeks to pull together the courage to give it a go, and I have no idea what I was so scared of! A little bean? Turns out, they couldn’t be easier to prepare!
- 1/2 cup dehydrated sprouted mung beans
- 1/2 cup red quinoa (already cooked)
- 1 tomato
- 1/2 avocado
- 2 tbsp tahini
- The juice of 1/2 a lemon
- Black pepper
I made a large batch of mung beans so that I would have more leftover to use for other recipes. 1 cup of dehydrated beans fluffed up a lot, so 1 cup dried yielded about 2 cups.
- To rehydrate the mung beans, use a ratio of 2:1 hot water to beans and let sit for an hour. Then rinse and chill prior to making the salad.
- The second step is a piece of cake. Combine all of the ingredients, toss & enjoy!
This meal is high in Vitamin C, Iron, Potassium and contains almost 10g of fiber!