Mung Bean Sprout and Quinoa Salad Recipe

To sprout the mung beans, start by soaking them overnight in a jar covered with cheesecloth, secured with a rubber band. The next morning, rinse the soaked beans thoroughly and drain all the water, then place the jar diagonally in a bowl to allow for air circulation.

Rinse the mung beans 2 times a day, making sure to drain all the water each time. You can let them grow 1 to 2 inches in length, or keep them shorter; they'll be ready in a little over 1 1/2 days. Once sprouted, give them a final wash before using.

In a large bowl, combine the cooked 2 cups quinoa, the prepared vegetables, and the 1 1/2 cups sprouted mung beans. In a separate small bowl, whisk together the 4 tablespoons apple cider vinegar, 4 tablespoons coconut oil, 2 pinches basil, 3 pinches oregano, 1 pinch cilantro, and season with salt and pepper to taste. Pour this dressing over the quinoa and veggie mixture, tossing gently to coat.

Serve the salad over a bed of 6 servings spinach. If you like, you can top it off with corn.