Name: Mung Beans & Amaranth Crunchy Asian Salad [vegan]
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 200 g mung beans; 100 g amaranth; 200 g medium carrots; 150 g medium beetroot; 3 Tbsp rice vinegar; 1 Tbsp soy sauce; 1 1/2 Tbsp sesame oil; 1 Tbsp fresh grated ginger; 1 Tbsp vegetable oil; 1 tsp agave syrup or maple syrup; 1 lime juice; 1 crushed garlic clove; 3 Tbsp finely chopped coriander leaves; 2 Tbsp finely chopped mint leaves; 2 handfuls chopped peanuts

4.34 from 3 votes

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This gluten-free Mung Beans & Amaranth Crunchy Asian Salad makes a very healthy and tasty lunch.

Mung Beans & Amaranth Crunchy Asian Salad [vegan] by The Flexitarian

This gluten-free Mung Beans & Amaranth Crunchy Asian Salad makes a very healthy and tasty lunch and is a complete meal on its own. So delicious, it is bursting with flavours and nutrients. Amaranth is a gluten-free grain, similar to quinoa, and is also a complete protein. You can buy it in health stores and supermarkets.

Mung Beans & Amaranth Crunchy Asian Vegan Salad by The Flexitarian

Mung Beans & Amaranth Crunchy Asian Salad [vegan]

This gluten-free Mung Beans & Amaranth Crunchy Asian Salad makes a very healthy and tasty lunch.

4.34 from 3 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15

Cook Time 15

Total Time 30

Course Lunchbox, Salads

Cuisine Asian

Servings people

Calories 389 kcal

Equipment

2 saucepans

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

200 g mung beans
100 g amaranth
200 g medium carrots
150 g medium beetroot
3 Tbsp rice vinegar
1 Tbsp soy sauce
1 1/2 Tbsp sesame oil
1 Tbsp fresh grated ginger
1 Tbsp vegetable oil
1 tsp agave syrup or maple syrup
1 lime juice
1 crushed garlic clove
3 Tbsp finely chopped coriander leaves
2 Tbsp finely chopped mint leaves
2 handfuls chopped peanuts

Instructions

Heat some water in 2 separate saucepans.
When boiling add the mung beans to one and the amaranth to the other. Cook according to the packet instructions. The mung beans should be cooked in 15-20mins (make sure they still have a bite). Amaranth should be cooked in 15 mins.
Drain separately. Add 1 Tbsp of rice vinegar to mung beans. Leave to cool for 15 mins or so.
Make the dressing by mixing together 2 Tbsp rice vinegar, soy sauce, sesame oil, vegetable oil, crushed garlic, grated ginger, agave syrup, lime juice.
When the mung beans and the amaranth have cooled down to room temperature, mix together in a salad bowl. Add grated carrots, beetroot, chopped herbs and dressing. Toss well.
Serve with chopped peanuts sprinkled on top.

Nutrition

Serving: 200gCalories: 389kcalCarbohydrates: 57gProtein: 17gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 328mgPotassium: 1058mgFiber: 12gSugar: 9gVitamin A: 8427IUVitamin C: 11mgCalcium: 131mgIron: 6mg

Find this recipe online:

Mung Beans & Amaranth Crunchy Asian Salad [vegan]

https://theflexitarian.co.uk/recipe-items/mung-beans-amaranth-crunchy-asian-salad-vegan/

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