MINTED CORN, QUINOA AND MUNG BEAN SALAD

Makes 2-4 servings

INGREDIENTS AND PROCESS

Salad
1/2 cup whole mung beans, soaked & 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 & tested

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.

When your mung beans are ready to go, the rest of your salad ingredients can be made. For the quinoa, bring 2 cups water to a boil in a medium pot. Add the quinoa and reduce to medium heat, cover and cook until tender. Remove from heat, set aside and allow to cool. Next, shave the corn from the cob into a large bowl. Add the chopped herbs, lemon zest and juice. Toss until lightly combined.

To serve, spoon the quinoa into the bottom of a bowl or plate. Layer with the mung sprouts. Next, top with the corn, tomato and herb mixture. Sprinkle with a pinch of salt. Drizzle the yogurt dressing over top

Herbed Yogurt Dressing

1 cup organic whole milk yogurt
2 tbsp finely chopped mint (or fresh herbs of choice, basil and dill also work well)

1 small clove garlic, minced (*omit if overheated)
1/2 lemon, juiced & zested
1/4 tsp pink salt
cracked black pepper

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.