Mung Sprouts and Quinoa Salad

This warm salad is a perfect, delicious and wholesome weeknight dinner suitable for a vegan, gluten-free diet.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a pan, sauté the red onions, mushrooms and corn kernels in olive oil until the onions and mushrooms are cooked. Add salt and set aside.

Step 2

Add all ingredients under ‘Dressing’ to a mortar and crush together forming a paste.

Step 3

In a large salad bowl, add all ingredients including the sautéed mushrooms, corn and onions and then add the dressing.

Step 4

Toss is all up and eat immediately!