Mung Bean Sprouts Salad 5 With Quinoa
Sprouted Mung Bean And Quinoa Salad
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 and look very 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.
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 ready-made packet.
Juice of 1 lemon/lime
A handful of coriander leaves
1 tbsp. of dry roasted peanuts, crushed coarsely or a handful of Besan Sev, an Indian snack
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.
Heat oil to medium hot, in a heavy bottomed pan. Add cumin seeds.
Once the seeds crackle, add onion and ginger. Stir fry for a minute.
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.
Turn off heat.
Stir in chopped tomatoes, chopped cucumber, chaat masala and lemon/lime juice and coriander leaves.
Just before serving, add crushed dry roasted peanuts.
You can adjust the ingredients to your taste or change.
Serve it cold or warm.
**The mung sprouts taste lovely after a little heat, like soaked almonds, with still a little crunch left in them.