Sprout, Quinoa and Avocado Salad

Fresh, Light and Full of Goodness

This salad brings together crunchy sprouts, creamy avocado, and fluffy quinoa for a simple yet deeply satisfying bowl. It is a great choice when you want something nourishing, light on the body, and packed with plant-based variety. You’re going to love how it combines freshness with texture in every bite.

Quick Steps to Make It

1. Cook the quinoa according to packet directions and allow it to drain well.

2. In a large bowl, toss together the quinoa, sprouts, avocado, onion, greens, feta, and herbs.

3. Drizzle with your favourite dressing and gently combine.

4. Serve fresh and enjoy straight away.

A Closer Look at the Ingredients

Quinoa is naturally rich in plant-based protein and contains a balance of all nine essential amino acids, making it a wholesome foundation for this dish. Sprouted mung beans bring an extra layer of crunch while supporting easy digestion. If you would like to make your own sprouts at home, it is simple to do:

• Day 1: Rinse the mung beans and soak them overnight in a bowl of fresh water.

• Day 2 (Morning): Drain and rinse well, then place the beans in a damp cheesecloth or colander. Keep them covered and out of direct light.

• Day 2 (Evening): Rinse again, drain thoroughly, and cover once more. By this point you will notice small sprouts beginning to form.

• Day 3–4: Continue rinsing morning and evening until your sprouts have grown to your liking. They can be eaten fresh or kept in the fridge for up to three days.

Bring It to the Table

This salad works beautifully as a side or can easily stand alone as a light meal. Share it at your next gathering, enjoy it as part of a reset, or pair it with other recipes from the Health Hub. However you serve it, it’s a bowl to nourish and share with joy.