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Mung Bean Sprout and Quinoa Salad

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.47

$1.47 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan lunch,main course,main dish,dinner
spoonacular Score:91%

Spoonacular Score: 91%

 

Mung Bean Sprout and Quinoa Salad might be just the main course you are searching for. This gluten free and vegan recipe serves 6 and costs $1.47 per serving. One serving contains 358 calories, 17g of protein, and 11g of fat. This recipe is liked by 1 foodies and cooks. A mixture of cilantro, spinach, of onions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Try Mung Bean Sprout Salad, Korean Mung Bean Sprout Salad, and Mung beans, Beets and Quinoa Salad for similar recipes.

Ingredients

Servings:
4 Tbsps
4 Tbsps raw apple cider vinegar
raw apple cider vinegar
2 pinch
2 pinch dried basil
dried basil
0.5 cups
0.5 cups diced bell peppers
diced bell peppers
4 Tbsps
4 Tbsps coconut oil
coconut oil
2 cups
2 cups cooked quinoa
cooked quinoa
1 pinch
1 pinch dried cilantro
dried cilantro
1 clove
1 clove garlic
garlic
1.5 cups
1.5 cups mung beans
mung beans
0.25 cups
0.25 cups red diced onions
red diced onions
3 pinch
3 pinch dried oregano
dried oregano
some
some salt and pepper
salt and pepper
some
some spinach
spinach
2 medium
2 medium diced tomatoes
diced tomatoes
4 Tbsps raw apple cider vinegar
4 Tbsps
raw apple cider vinegar
2 pinch dried basil
2 pinch
dried basil
0.5 cups diced bell peppers
0.5 cups
diced bell peppers
4 Tbsps coconut oil
4 Tbsps
coconut oil
2 cups cooked quinoa
2 cups
cooked quinoa
1 pinch dried cilantro
1 pinch
dried cilantro
1 clove garlic
1 clove
garlic
1.5 cups mung beans
1.5 cups
mung beans
0.25 cups red diced onions
0.25 cups
red diced onions
3 pinch dried oregano
3 pinch
dried oregano
some salt and pepper
some
salt and pepper
some spinach
some
spinach
2 medium diced tomatoes
2 medium
diced tomatoes

Equipment

cheesecloth
cheesecloth
bowl
bowl
cheesecloth
cheesecloth
bowl
bowl


Instructions

  1. First you sprout!
  2. Soak mung beans over night in a jar covered with cheese cloth. Note: use rubber band to keep cheese cloth in place.
  3. Rinse and pour out all of the water from the soaked mung beans.
  4. Then place jar diagonally in a bowl, like picture below.
  5. 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.
  6. It is ready to eat after washing.
  7. Prepare sprouts
  8. Cook quinoa
  9. Steam. corn
  10. Prepare veggies (mince, slice, and dice)
  11. Place quinoa and prepared veggies in a bowl and mix in dressing. Then, place over a bed of spinach.
  12. Top off with corn (optional)
  13. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.50
Ingredient
4 tablespoons raw apple cider vinegar
2 pinchs dried basil
½ cups diced bell peppers
4 tablespoons coconut oil
2 cups cooked quinoa
1 pinch dried cilantro
1 clove garlic
1.5 cups mung beans
¼ cups red diced onions
3 pinchs dried oregano
some spinach
2 mediums diced tomatoes
Price
$0.22
$0.08
$0.37
$0.87
$1.06
$0.06
$0.07
$3.66
$0.09
$0.02
$1.61
$0.92
$9.03

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
358 Calories
16g Protein
11g Total Fat
49g Carbs
87% Health Score
Limit These
Calories
358
18%

Fat
11g
17%

  Saturated Fat
8g
53%

Carbohydrates
49g
17%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
233mg
10%

Get Enough Of These
Protein
16g
33%

Vitamin K
157µg
150%

Folate
421µg
105%

Vitamin A
3633IU
73%

Manganese
1mg
66%

Fiber
11g
47%

Magnesium
169mg
42%

Vitamin C
34mg
41%

Copper
0.68mg
34%

Phosphorus
315mg
32%

Iron
5mg
31%

Potassium
1069mg
31%

Vitamin B1
0.44mg
29%

Vitamin B6
0.42mg
21%

Vitamin B2
0.27mg
16%

Zinc
2mg
16%

Calcium
120mg
12%

Vitamin E
1mg
11%

Vitamin B5
1mg
11%

Vitamin B3
2mg
10%

Selenium
6µg
9%

covered percent of daily need

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