By Anuja Singhal
Mung Sprouts and Quinoa Salad
4 steps
Prep:10minCook:5min
This warm salad is a perfect, delicious and wholesome weeknight dinner suitable for a vegan, gluten-free diet.
Updated at: Thu, 17 Aug 2023 13:21:15 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
30
High
Nutrition per serving
Calories376.3 kcal (19%)
Total Fat17 g (24%)
Carbs51.2 g (20%)
Sugars23.2 g (26%)
Protein9.9 g (20%)
Sodium415 mg (21%)
Fiber9.4 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cupportobello mushrooms
chopped, optional
½ cupcorn kernels
organic, optional
0.5red onion
chopped
1 Tbspevoo
1 cupquinoa
cooked
2 cupsprouted mung beans
0.5red pepper
chopped
2scallions
chopped
8cherry tomatoes
halved
2 Tbspdried cranberries
1 Tbsppecans
optional
0.5cucumber
chopped
½ cuppomegranate
seeded
1 cuplettuce greens
chopped
Dressing
Instructions
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!
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