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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch fresh cilantro
- 4 green onions (ends trimmed, white and green parts!)
- 2 hot peppers (seeded I use serrano)
- 3 cloves garlic
- 1 piece fresh ginger (peeled, about 2")
- 2 tsp. lime zest
- 1 tsp. sea salt (to taste)
- 2 cups mung beans (cooked, drained well and COOLED COMPLETELY, I have used both the split mung beans found in Asian markets that are yellow, as well as the whole green ones found in natural foods stores -usually in bulk by the other beans. We liked them both ways, but the whole ones were easy to find organic and aren't from China where regulation is bit more loosey goosey)
- 2 cups cooked quinoa (COOLED COMPLETELY, cook 1 cup rinsed quinoa w/ 1⅓ cup water. Bring to a simmer and reduce heat and cook 15 minutes until tender.)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium790mg33% |
| Potassium770mg22% |
| Protein7g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A120% |
| Vitamin C100% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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