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Curry Quinoa and Sprouted Bean Salad
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Source: Jean Porrett
| 2 cups | quinoa, cooked |
| 2 cups | sprouted beans, cooked |
| 1 small | onion, chopped small |
| 1/2 cup | cilantro, chopped |
| 1 | tomato, chopped |
| 1 | carrot, grated |
| 1/2 cup | sugar snap peas, chopped |
| 2 tsp | olive oil |
| 1/2 | lemon, juice |
| 1/2 tsp | cumin |
| 1 tsp | curry powder |
| 2 tbsp | soy sauce |
| salt | |
| pepper |
Directions:
Combine all ingredients.
Let rest for at least 15 minutes.
Then taste test.
Adjust seasonings as you wish.
TIP: Cook your beans and quinoa in vegetable broth or chicken stock for added nutrition and flavour. You can use any vegetables you want in it! For some variation try diced cooked sweet potato, corn, purple cabbage, grated zucchini, chopped garlic... The possibilities are endless!
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