Mamta's Kitchen

Mung Bean Sprouts Salad 5 With Quinoa

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 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.

Serves 4


  • 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


  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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