Olenko’s Healthy Vegan Lunch

• 2 cups cooked organic red quinoa
• ½ organic cucumber
• ½ cup organic cashews
• bunch of organic arugula
• pink himalayan salt
• cayenne pepper
• organic hemp seed oil
• Bragg apple cider vinegar
• Bragg nutritional yeast
• 1 cup organic mung beans
• organic sweet pea shoots
• ½ organic orange

Making quinoa salad:

In a bowl mix 2 cups cooked organic red quinoa with pinch of pink himalayan salt, Bragg apple cider vinegar, Bragg nutritional yeast. Then cut organic cucumber into 2 inches pieces, scoop the inside and fill in with quinoa salad. Place the cucumber bowls in the middle of the plate. Decorate with sprouted organic mung beans and organic sweet pea shoots. Sprinkle more quinoa salad around the plate, serve with cashew-arugula dressing and slices of organic orange on the side. Enjoy : )

Sprouting mung beans:

1. Take the required amount of beans. I used 1 cup of mung bean here. Remember, it will double once sprouted.
2. Wash your beans well in cold water till the water runs clear. Drain and then place it in a bowl or sprouting jar. Fill it with pure cold water until the beans are covered.
3. Soak overnight or at least for 8-12 hours.
4. Drain the water well. Rinse again with cold water and drain it again.
5. For sprouting you can use plain mason jar or jar for sprouting, I got mine at Mrs. Greens. If you are using plain jar, then cover it with a light cloth.
6. Place the jar at the room temperature in a dark place. They will take about 2-3 days until your sprouts are ready to eat. Rinse and drain them in pure water every 8-12 hours. They will be crispy and ready to eat with salads. Enjoy : )

Cashew Arugula Dressing:

• ½ cup organic cashews
• bunch of organic arugula
• pink himalayan salt
• cayenne pepper
• 3 TBS pure water

Mix all in the Vitamix. Serve on the side of the quinoa salad.

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