Sprouted Mung Bean Quinoa Squash Salad

Being a private chef has given me the ability to really get creative and explore many different dishes. But what I really enjoy is making day-to-day simple and wholesome meals for families. I find making salads to be one of the most versatile meals to make and anyone can make them. It is something you can make all year round and create different combinations to your heart’s content!

This hearty salad was an absolute favourite for a family I once worked for. It was created due to their love of mung beans and it started from there. I gathered whatever ingredients I found in their fridge and pantry. This salad is packed with flavours. From tangy to sweet to a hint of spice (depends on how you want to spice up your squash). It’s full of nutrients, it’s filling and omg….delicious! It’s super easy to make and takes no time at all to prepare. Hope you will enjoy it as much as I do!

Sprouted Mung Beans: Why sprouted? All the nutrients and protein content increase significantly and it contains active enzymes that help with digestion. Chlorophyll and fibre content also increases. It is also rich in vitamin C, E and K, most B vitamins, niacin, riboflavin, beta carotene, calcium, phosphorus and iron

Quinoa: Contains all essential amino acids, high in protein, iron, calcium, some B vitamins and minerals and some phytonutrients

Kale: Good source of calcium, fibre, vitamin A, C, magnesium, iron, potassium, folic acid, phytonutrients, traces of manganese, copper and zinc

Squash: Carbohydrates, fibre, vitamins A, C, potassium, calcium, magnesium, iron and some phytonutrients

Sprouted Mung Bean Quinoa Squash Salad

Yield: 4 or 2 with leftovers

Ingredients

• 1/2 cup organic sprouted mung beans
• 1/2 cup organic quinoa or tri-colour or red
• 1 cup organic butternut squash or honey butternut squash (seasonal)
• 1/2 cup organic green beans
• 1/2 cup organic sweet peppers
• 1 cup organic kale
• 1 cup organic mixed greens
• 2 stalks scallions
• 2 tbsp organic cranberries
• 1 tbsp organic hemp seeds

**Note: Ingredients above does not have to be all organic

Sherry Vinaigrette

• 1/3 cup sherry vinegar
• 2 tbsp honey
• 1 tsp mustard
• 2 tsp lemon juice
• 1/2 cup olive oil
• salt to taste
• pepper to taste

Instructions

• Preheat oven to 400 degrees and prepare the squash.
• Cut it small dice and season with salt and pepper and whatever your preferred seasoning or just plain with salt and pepper and oil. To spice it up and turn up the flavour I like to add Harissa spice to give it a nice Mediterranean flair.
• Toss it with some olive oil and spread it on a baking tray and roast until soft but not overcooked.
• Wash the quinoa thoroughly under cold water before cooking.  Cook it in a pot with 1 cup of water and cover until boil. Once boiling, turn down the heat and simmer until all the water is absorbed and quinoa is fluffy. Set aside to cool.
• While quinoa is cooking, prepare the mung beans.
• Wash it under cold water and cook in a pot and add water. Make sure there’s at least an inch or 2 of water over the beans.
• Cook it until boil then turn down to a simmer until it is tender but still has a bit of crunch. Set aside to cool.
• Prepare the beans, cut it about 2 cm long and blanch them in salted water but don’t overcook them.  Immediately shock them under very cold water, this will keep them green. Once cooled, strain and set aside.
• Wash and deseed the peppers and cut them small then dice.
• Wash the kale and rub the leaves with your hands then pull the leaves from the stalk and chiffonade them.
• Wash and chop the scallions.
• Roughly chop the cranberries.
• When you have all the ingredients ready, toss them all in a large enough bowl and toss well. You can add ready-prepared mix greens to this.
• Add the vinaigrette and sprinkle hemp seeds.

Voilà! Enjoy!