Sprouted Mung Bean Salad

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!

mung bean salad1

Ingredients:

  • 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

Instructions:

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.

  1. 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.
  2. The second step is a piece of cake. Combine all of the ingredients, toss & enjoy!

 

mung bean salad2

Nutritional Facts:

Calories: 390

Carbs: 41g

Protein: 12g

Fat: 22g

This meal is high in Vitamin C, Iron, Potassium and contains almost 10g of fiber!

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