Lentil, Quinoa, and Mung Bean Salad

Name: Lentil, Quinoa, and Mung Bean Salad
Cook time: 25 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: ½ cup dried green mung beans; 4 cups water, plus more for soaking; ½ 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; 1 teaspoon salt; ground black pepper to taste; ⅓ cup light olive oil; ½ English cucumber, diced; 1 Roma tomato, diced; ½ red bell pepper, cut into 1/2-inch pieces; ½ cup chopped green onions; ½ cup chopped fresh parsley

Packed with fiber, protein, and potassium and lightly dressed with fresh lemon juice and olive oil. This is a family favorite that is always requested for cookouts. I sometimes add a little honey as the acid in lemons can vary depending on the lemon that is used. Top each serving with a little feta, if desired.

INGRIDIENT

½ cup dried green mung beans

4 cups water, plus more for soaking

½ 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 (Optional)

1 teaspoon salt

ground black pepper to taste

⅓ cup light olive oil

½ English cucumber, diced

1 Roma tomato, diced

½ red bell pepper, cut into 1/2-inch pieces

½ cup chopped green onions

½ cup chopped fresh parsley

DIRECTION

Step: 1

Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Step: 2

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.

Step: 3

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.

Step: 4

Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, until all water has been absorbed, 15 to 20 minutes. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.

Step: 5

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 until cool, about 1 hour. Taste and adjust salt, if necessary.

NUTRITION FACT

Per Serving: 258 calories; protein 9.8g; carbohydrates 31.6g; fat 11.1g; sodium 305.2mg.

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