[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]Ingredients
Sprouted Mung – 1 cup
Quinoa – 1 cup
Cumin seed – 1 tsp
Mustard seeds – 1/2 tsp
Fresh whole Red Chilly – 1
Tomato – 2
Fresh Cilantro / Coriander – 2 tbsp.
Virgin Cold pressed Coconut Oil – 1 tbsp
Sea Salt – to taste
Garlic – 2 pods (*optional)[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]Preparation
Pour coconut oil in a sauté pan. Add cumin mustard seeds and let them splutter. Add finely chopped fresh red chilly to this and garlic if you are using.
Add chopped tomatoes, sauté for a minute and add sprouts and sea salt.
Cook it on low flame uncovered for ten minutes.
Add cooked quinoa and chopped cilantro and switch off the flame.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text css=”.vc_custom_1531902666008{padding: 15px !important;background-color: #99479b !important;}”]Serves: 2
Serving: Can be served warm or cold
Gives you: Vegan Protein n healthy Fat
*Garlic must be used sparingly because it is a very strong and effective medicinal herb. Regular use may over stimulate your nervous system.[/vc_column_text][/vc_column][/vc_row]