| 1 | 500 | 118 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 h 20 min | 0 min | 2 |
| 1/3 cup | Mung beans, raw |
Place mung beans in a bowl, cover with water and soak overnight.
Drain in a fine-mesh colander and rinse well. Once drained place colander over a bowl.
Rinse every 8-12 hours (morning and night works) — shaking a little to make sure they all get rinsed.
You will see the little sprouts shoot out soon — some earlier than others depending on the legume or grain. For example, Quinoa is very fast.
When they are done (I like 1/4-inch tail or less) place them in a jar in the fridge. Eat within a few days.
*You can use quinoa, buckwheat -- or whatever grain or bean your sprouting-heart desires (except kidney beans).
*Prep time reflects 8-12 hours of rinsing
| Meat Alternative | 0.2 |
| Vegetables | 0.3 |
There is a typo of the ingredients listed twice and an incorrect prep time
Thank you for bringing this to our attention! We've edited the recipe to ensure it is accurate and ready to use.