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Lentil, Quinoa, and Mung Bean Salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
595 minutes
Protein-packed lentil, quinoa, and mung bean salad ideal for cookouts or picnics.
Ingredients:
  • 0.5 cup dried green mung beans
  • 4 cups water, plus more for soaking
  • 0.5 cup green lentils, rinsed
  • 1 bay leaf
  • 1 cup quinoa, rinsed
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon honey
  • ground black pepper to taste
  • 0.33333334326744 cup light olive oil
  • 0.5 English cucumber, diced
  • 1 Roma tomato, diced
  • 0.5 red bell pepper, cut into 1/2-inch pieces
  • 0.5 cup chopped green onions
  • 0.5 cup chopped fresh parsley
Instructions:
  • In a spacious container, immerse mung beans in cool water, ensuring they are covered by several inches. Allow beans to soak for 8 hours to overnight.
  • In a medium pot, bring 2 cups of salted water to a boil. Add lentils and a bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and let cool.
  • While waiting, drain the mung beans. Boil 2 cups of salted water in a small pot. Add the mung beans, cover, and simmer gently for 20 to 25 minutes. Drain and let cool.
  • In a pot, bring 2 cups of salted water and quinoa to a boil. Simmer uncovered until all water is absorbed, about 15 to 20 minutes. Remove from heat, cover, and let it steam for 5 more minutes. Allow it to cool before using.
  • In a large bowl, combine lemon juice, zest, vinegar, honey, salt, and pepper. Slowly pour in oil while whisking until dressing is smooth. Mix in cooled lentils, mung beans, and quinoa. Add cucumber, tomato, bell pepper, green onions, and parsley; stir to combine. Chill in the fridge for about an hour. Taste and adjust salt to taste if needed.

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