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Mung beans, Beets and Quinoa Salad
Servings
2
Author
Sonia! The Healthy Foodie
Ingredients
Salad
½
cup
mung beans
cooked and cooled
1
cup
quinoa
cooked and cooled
½
cup
red onion
finely chopped
½
cup
fresh flat parsely
chopped
2
small carrots
diced
4
small beets
cooked, cooled and diced
Dressing
1
tbsp
white wine vinegar
1
tbsp
old style grain mustard
½
tsp
marinated garlic flowers
1
tsp
dried oregano
½
tsp
salt
Black pepper to taste
Garnish
2
tbsp
mint
chopped
Whole mint leaves
Instructions
Cook quinoa and mung beans per instructions on package. Allow to cool completely in the refrigerator.
Mix all ingredients for the salad together in a medium size mixing bowl.
In a separate bowl, whisk all the ingredients for the dressing and pour over salad.
Toss to combine. If you can, allow to marinate for a few hours in the refrigerator, to allow flavours to fully develop.
Garnish with chopped and whole mint leaves.