How To Make Lentil, Quinoa, and Mung Bean Salad
This mung bean salad also has lentils, quinoa, cucumber, and tomato for a high-fiber vegan dish that’s made refreshing with a lemon juice dressing.
Place mung beans into a large container and cover with several inches of cool water; let soak for 8 hours to overnight.
Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.
Meanwhile, drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.
Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until all water has been absorbed. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
Place lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Drizzle in oil, whisking constantly until dressing is smooth. Add cooled lentils, mung beans, and quinoa; stir to combine.
Add cucumber, tomato, bell pepper, green onions, and parsley; stir to incorporate. Refrigerate for about 1 hour until cool. Taste and adjust salt, if necessary.
- Calories: 260.91kcal
- Fat: 10.71g
- Saturated Fat: 1.49g
- Monounsaturated Fat: 6.98g
- Polyunsaturated Fat: 1.80g
- Carbohydrates: 33.07g
- Fiber: 5.79g
- Sugar: 2.96g
- Protein: 9.64g
- Sodium: 303.80mg
- Calcium: 54.10mg
- Potassium: 476.99mg
- Iron: 3.22mg
- Vitamin A: 36.45µg
- Vitamin C: 20.89mg
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