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paganum



Sprouted Mung Bean And Quinoa Salad
Sprouted Mung Bean And Quinoa Salad

Mitun Gupta

This is a delicious and nutritious salad, suited equally to summer or winter table. It is excellent as a buffet or as a main course in itself. Adjust quantities according to your need. Experiment by adding other salad ingredients. Pomegranate seeds taste quite nice in it.

Pronounced keen-wah, quinoa is similar to white/brown rice, wheat or barley. It is a seed but can be used like a grain, for example rice. It is from the Amaranth family.

Serves 4

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Ingredients

1 cup Quinoa
2 cups of mung bean sprouts
1 tsp. olive oil
1 tsp. cumin seeds/jeera
1 small onion, peeled and finely chopped
1 heaped tsp. grated ginger root
1 medium carrot, peeled and grated coarsely
1/4-1/2 cup corn kernels, frozen or fresh, boiled and drained
1-2 green chillies, chopped finely (optional)
Salt to taste
1 cup deseeded and chopped tomatoes
1 cup chopped cucumber
1 tsp. Chat Masala (optional). You can buy readymade packet.
Juice of 1 lemon/lime
A handful of coriander leaves
1 tbsp. of dry roasted peanuts, crushed coarsely or a handful of Besan Ssev, an Indian snack

Instructions

1.Cook 1 cup of quinoa with 2 cups of liquid. Bring to boil, reduce heat to low, cover and simmer until tender and the liquid is absorbed. This takes around 15 minutes. Fluff up with a fork.
2.Heat oil to medium hot, in a heavy bottomed pan. Add cumin seeds.
3.Once the seeds crackle, add onion and ginger. Stir fry for a minute.
4.Add quinoa, sprouted mung beans sprouts, grated carrot, corns kernels, green chillies and salt. Stir together nicely and cook covered for a couple of minutes.
5.Turn off heat.
6.Stir in chopped tomatoes, chopped cucumber, chaat masala and lemon/lime juice and coriander leaves.
7.Just before serving, add crushed dry roasted peanuts.
8.You can adjust the ingredients to your taste or change.
9.Serve it cold or warm.
10.**The mung sprouts taste lovely after a little heat, like soaked almonds, with still a little crunch left in them.

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