makes 2 servings
This cleansing salad is loaded with easily digestible and nourishing foods.
- 1/4 red onion, diced
- 1 lemon, juiced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped flat leaf parsley
- 1 tomato, chopped
2 cups cooked quinoa*
1.25 cups cooked sprouted mung beans (such as truroots brand)*
- 1/4 teaspoon sea salt
- ground black pepper to taste
Toss together ingredients. Serve as is or on a bed of greens.
Nutritional facts per serving: 445 calories, 11 g total fat, 1 g saturated fat, 265 mg sodium, 67 g total carbohydrates, 14 g fiber, 20 g protein
*How to Cook dry Mung Beans and Quinoa for this Recipe
Sprouted Mung Beans
Add 1/2 cups dry mung beans to 1.5 cups boiling water in a medium saucepan. Cook for 5 minutes, uncovered. Turn off heat, cover, and let sit for 2 minutes. Drain excess liquid.
Sprouted mung beans can be found at whole foods (truroots brand) or certain health food and ethnic grocery stores.
Add 2/3 cups dry quinoa and 1.5 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, about 10-15 minutes. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.