Ingredients
2 cups cooked quinoa
1 1/2 cups of sprouted mung beans
1/2 cup of bell peppers (diced)
2 medium tomatoes (diced)
1/4 cup of of red onions (diced)
steamed corn for topping (optional)
spinach
Salad Dressing
4 tablespoons of cold pressed coconut oil
4 tablespoons of Bragg’s all natural apple cider vinegar (raw)
1 clove of garlic (minced)
3 pinchs of dried oregano
2 pinchs of dried basil
1 pinch of dried cilantro (optional)
salt and pepper to taste
Description
Foodista
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