Quinoa Salad with Sprouted Mung

Ingredients:

  • 1 cup (240 ml) quinoa
  • 2 cups (480 ml) vegetable stock
  • 2 cups (480 ml) sprouted Mung beans
  • 6 green onions
  • 1 red pepper
  • 1 orange pepper
  • 1/2 bunch fl at leaf Italian parsley

FOR THE SALAD

  1. Bring vegetable stock to a boil and add quinoa. Reduce heat to low, and simmer for 15 minutes. Allow to cool.
  2. Grill green onions until just slightly charred. Cool and chop, and add to quinoa.
  3. Dice peppers and add to quinoa. Chop parsley and add to quinoa.
  4. Mix in dressing and let sit for a couple of hours to allow fl avours to develop.

FOR THE DRESSING

Ingredients:

  • 1/3 cup (80 ml) apple cider vinegar
  • 1/3 cup (80 ml) orange juice
  • 1/2 cup (118 ml) fl ax oil
  • Agave syrup to taste
  • Salt and pepper to taste
  • Mix all ingredients and adjust agave,
  • salt and pepper to taste.
  • This dish is best served at room temp.