1. Pop your half cup of quinoa on the stove top on a medium-high heat with 1 and ½ cups of water and bring to the boil then lower the heat a tad simmer for around 8 minuets or until you notice the water is all gone and they look like they have little tails. Then let your quinoa cool.
2. In a big mixing bowl, pop your mung beans, along with your chopped veggies and toss. Add the goji berries and once the quinoa has cool add that too, mix and season. Make your lime and chilli dressing to pour over your creation! Enjoy either as a side or as a full course. Great if you’re vegan, 'cos sprouted mung beans are a rad source of amino acids.
How to sprout mung beans:
Take 1 cup of dried mung beans (the quantity will double once sprouted), pop them in a bowl and rinse until the water becomes clear. Rinse one more time and cover the mung beans in fresh water, double the amount of water to mung beans, then let it soak overnight (8-12 hours is great).
Drain that water off and rinse again (this will ensure that you are getting rid of as my phytic acids as possible (and this will make them much easier to digest and sprout). Then I just use a glass jar (some people have actually spouters or use bamboo steamers.
Pop your mung beans into a jar and cover the top with a light cloth and sit at room temperature with neutral light. Each morning and evening give them a little rinse and within 2-3 days you can eat your little creations. They can be kept in the fridge and used in all kinds of salads, wraps or soups.
Again if this isn’t for you, just pop down the street and grab yourself a punnet of mung bean sprouts and tuck into this simple and delish recipe!