Ingredients: 4 tablespoons of Bragg’s all natural apple cider vinegar (raw),2 pinchs of dried basil,1/2 cup of bell peppers (diced),4 tablespoons of cold pressed coconut oil,2 cups cooked quinoa,1 pinch of dried cilantro (optional),1 clove of garlic (minced),1 1/2 cups of sprouted mung beans,1/4 cup of of red onions (diced),3 pinchs of dried oregano,salt and pepper to taste,spinach,2 medium tomatoes (diced)
Instructions:
- First you sprout!Soak mung beans over night in a jar covered with cheese cloth. Note: use rubber band to keep cheese cloth in place.Rinse and pour out all of the water from the soaked mung beans.Then place jar diagonally in a bowl, like picture below.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.It is ready to eat after washing.Prepare sprouts
- Cook quinoa
- Steam. corn
- Prepare veggies (mince, slice, and dice)
- Place quinoa and prepared veggies in a bowl and mix in dressing. Then, place over a bed of spinach.Top off with corn (optional)Enjoy!
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