Mediterranean Quinoa Salad

Makes 2 servings

  • 1/2 cup quinoa, dry measure
  • 1-1/2 ounces sprouted beans, dry measure
  • 2 small fresh mushrooms, sliced thin
  • 2 Tbs chopped onion
  • 2 Tbs sliced black olives
  • 1/3 medium green bell pepper, diced
  • 2 cups canned diced tomatoes
  • 2 tsp olive oil
  • 4 tsp white vinegar
  • Dashes of oregano and basil
  • Salt and pepper to taste
  1. Cook the quinoa according to package directions and allow to cool at room temperature for a few minutes, then chill in the refrigerate at least one hour.
  2. Cook the sprouted beans according to package directions, drain, and let cool at room temperature for a few minutes, then chill in the refrigerate at least one hour.
  3. To assemble the salads, place half of the quinoa and half of the sprouted beans into each of 2 serving bowls.
  4. Add half of the mushrooms, onion, black olives, bell pepper, and tomatoes to each bowl.
  5. In a small bowl, combine the olive oil with the vinegar, oregano, and basil. Mix together well and pour half over each salad.
  6. Stir each salad to mix the ingredients, season with salt and pepper, then serve.