Name: Lentil, Quinoa, and Mung Bean Salad Recipe
Prep time: 30 min
Cook time: 25 min
Yield: 8
Ingredients: ½ cup dried green mung beans; 4 cups water; ½ cup green lentils; 1 bay leaf; 1 cup quinoa; 2 tbsp freshly squeezed lemon juice; 1 tbsp lemon zest; 1 tbsp distilled white vinegar; 1 tsp honey; 1 tsp salt; ground black pepper; ⅓ cup light olive oil; ½ English cucumber; 1 roma tomato; ½ red bell pepper; ½ cup chopped green onions; ½ cup chopped fresh parsley

lentil, quinoa, and mung bean salad recipe

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.

Preparation: 30 minutes

Cooking: 25 minutes

Soak Time: 9 hours

Total: 9 hours 55 minutes

Serves:

Ingredients

½cupdried green mung beans
4cupswater,plus more for soaking
½cupgreen lentils,rinsed
1bay leaf
1cupquinoa,rinsed
2tbspfreshly squeezed lemon juice
1tbsplemon zest
1tbspdistilled white vinegar
1tsphoney
1tspsalt
ground black pepper,to taste
⅓cuplight olive oil
½English cucumber,diced
1Roma tomato,diced
½red bell pepper,cut into ½ -inch pieces
½cupchopped green onions
½cupchopped fresh parsley

Instructions

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.