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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 $1.49

$1.49 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 side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:93%

Spoonacular Score: 93%

 

Mung Bean Sprout and Quinoa Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. For $1.49 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 11g of fat, and a total of 356 calories. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up of oregano, cilantro, tomatoes, and a few other things to make it today. It works well as an affordable main course. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an awesome spoonacular score of 92%. Try Mung Bean Sprout Salad, Korean Mung Bean Sprout Salad, and Mung beans, Beets and Quinoa Salad for similar recipes.

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The DeLoach Russian River Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

DeLoach Russian River Chardonnay

De Loach Vineyards Russian River ValleyChardonnay displays distinctive characteristics true tothe appellation; rich, ripe fruit and firm acidity. Itsconcentrated aromas and flavors of pear, apple andvanilla are complemented nicely by toasty oakcomponents. This elegant wine is rich and clean with asmooth, long-lasting finish.

» Get this wine on Wine.com

Ingredients

Servings:
4 Tbsps
4 Tbsps raw bragg's all natural apple cider vinegar
raw bragg's all natural apple cider vinegar
2 pinch
2 pinch dried of basil
dried of basil
0.5 cup
0.5 cup diced bell peppers
diced bell peppers
0.5 cup
0.5 cup 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 sprouted mung beans
sprouted mung beans
0.25 cup
0.25 cup red diced onions
red diced onions
3 pinch
3 pinch dried of oregano
dried of oregano
some
some salt and pepper
salt and pepper
some
some spinach
spinach
2 medium
2 medium diced tomatoes
diced tomatoes
4 Tbsps raw bragg's all natural apple cider vinegar
4 Tbsps
raw bragg's all natural apple cider vinegar
2 pinch dried of basil
2 pinch
dried of basil
0.5 cup diced bell peppers
0.5 cup
diced bell peppers
0.5 cup diced bell peppers
0.5 cup
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 sprouted mung beans
1.5 cups
sprouted mung beans
0.25 cup red diced onions
0.25 cup
red diced onions
3 pinch dried of oregano
3 pinch
dried of 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: $1.56
Ingredient
4 tablespoons raw bragg's all natural apple cider vinegar
2 pinchs dried of basil
½ cups diced bell peppers
½ cups diced bell peppers
4 tablespoons coconut oil
2 cups cooked quinoa
1 pinch dried cilantro
1 clove garlic
1.5 cups sprouted mung beans
¼ cups red diced onions
3 pinchs dried of oregano
some spinach
2 mediums diced tomatoes
Price
$0.22
$0.17
$0.37
$0.37
$0.87
$1.06
$0.06
$0.07
$3.66
$0.13
$0.02
$1.61
$0.72
$9.34

Nutritional Information

Quickview
358 Calories
16g Protein
11g Total Fat
50g Carbs
90% Health Score
Limit These
Calories
358k
18%

Fat
11g
17%

  Saturated Fat
8g
50%

Carbohydrates
50g
17%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
234mg
10%

Get Enough Of These
Protein
16g
34%

Vitamin K
162µg
155%

Folate
428µg
107%

Vitamin A
4007IU
80%

Manganese
1mg
68%

Vitamin C
49mg
61%

Fiber
12g
48%

Magnesium
173mg
43%

Copper
0.69mg
34%

Iron
5mg
33%

Phosphorus
319mg
32%

Potassium
1103mg
32%

Vitamin B1
0.45mg
30%

Vitamin B6
0.46mg
23%

Vitamin B2
0.28mg
17%

Zinc
2mg
16%

Vitamin E
1mg
13%

Calcium
128mg
13%

Vitamin B5
1mg
11%

Vitamin B3
2mg
11%

Selenium
6µg
9%

covered percent of daily need

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