Minted Quinoa, Corn, and Mung Bean Salad [Vegan]

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Add a fresh and crisp salad to kick off your holiday menu! The herby bright notes of parsley and mint combine well with the freshness of the corn and sprouted Mung beans. Try this unique spin on a quinoa salad that will leave you feeling satisfied and balanced.

Minted Quinoa, Corn, and Mung Bean Salad [Vegan]

Calories

170

Serves

2-4

Ingredients

For the Salad:

1/2 cup whole Mung beans, soaked and sprouted
1 cup quinoa, cooked
10 cherry tomatoes, halved
1 ear sweet corn, shaved
1/4 cup chopped mint
1/4 cup chopped parsley
1/2 lemon, juiced

For the Herbed Yogurt Dressing:

1 cup vegan yogurt
2 tablespoons of finely chopped mint (or fresh herbs of choice, basil and dill also work well)
1 small clove garlic, minced (optional)
1/2 lemon, juiced & zested
1/4 teaspoon of pink salt
cracked black pepper

Preparation

For the Salad:

Combine all ingredients and toss together.
Add in the chopped herbs and lemon, then toss again until mixed together.

For the Herbed Yogurt Dressing:

In a small bowl, combine the yogurt, citrus, herbs and spices. Whisk together.
Taste and adjust seasonings as desired.
Cover and refrigerate until ready to use.

Nutrional Information

Notes

To sprout the mung beans, place the beans in a large bowl, cover with 2 cups of filtered warm water and let soak overnight. If the beans absorb all of the water, add more to cover. The next day, drain and discard the soaking liquid. Rinse the beans once more with cold water and drain. Line a baking sheet with paper towel. Spread the beans evenly on the prepared pan, cover with a towel, and set the pan on a counter out of direct sunlight for another day to allow the beans to begin to sprout. If the beans are not sprouting after 24 hours, rinse once more under cold water. Line the baking sheet with fresh paper towel and spread the beans out again. This process may take between 36 and 48 hours total, depending on how warm and humid your kitchen is. When ready, the beans will be softer and will have grown little white tails, signaling that they’re ready to eat. Transfer to an airtight container and store in the refrigerator to stop the sprouting process. Before serving, rinse in cool water, and toss with olive oil and lemon juice to lightly coat. Season with salt to taste.

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AUTHOR & RECIPE DETAILS

Claire Ragozzino is a yoga instructor, plant-based chef and holistic nutrition educator. She works with clients around the globe to inspire transformational changes in their health and wellbeing. Her wellness programs are infused with Ayurvedic principles, plant-based
nutrition, and yogic philosophy to cultivate knowledge for intuitive healing. Learn about her seasonal cleanses, coaching programs and global retreats: www.vidyaliving.com