LENTIL, QUINOA, AND MUNG BEAN SALAD
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.
Provided by Bren
Categories Salad Grains Quinoa Salad Recipes
Time 9h55m
Yield 8
Number Of Ingredients 17
Steps:
- Place mung beans into a large container and cover with several inches of cool water; let soak, 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, until all water has been absorbed, 15 to 20 minutes. 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 until cool, about 1 hour. Taste and adjust salt, if necessary.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 31.6 g, Fat 11.1 g, Fiber 8.3 g, Protein 9.8 g, SaturatedFat 1.5 g, Sodium 305.2 mg, Sugar 1.8 g
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Nilanthi Rajapaksha
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the picture.
Anayat Hassan
[email protected]The lentils were a bit too crunchy for my taste.
Cameron Watson
[email protected]This salad is a bit bland. I think it needs more seasoning.
Muskan Jaan
[email protected]I love that this salad is vegan and gluten-free.
Mauzam Ali
[email protected]This salad is a great way to get your daily dose of protein and fiber.
Peter H Sesay
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
Jose Muinde
[email protected]This salad is really versatile. You can add or remove ingredients to suit your taste.
Ali Ifatkhar
[email protected]I love the bright and colorful vegetables in this salad. They add so much flavor and texture.
Reshidah Phiri
[email protected]This salad is a great way to use up leftover quinoa and lentils. I always have some cooked quinoa and lentils in my fridge, so this salad is a quick and easy way to put them to use.
David Estelle
[email protected]I'm not a huge fan of lentils, but I really enjoyed this salad. The quinoa and mung beans helped to balance out the flavor of the lentils, and the dressing was delicious. I'll definitely be making this again.
Sandra Rwabukye
[email protected]This salad is a great make-ahead lunch option. I made a big batch on Sunday and ate it throughout the week. It held up really well in the fridge, and the flavors only got better over time.
Bryan Makumator
[email protected]I'm always looking for new and healthy salad recipes, and this one definitely fits the bill. It's packed with protein and fiber, and the dressing is light and refreshing. I'll definitely be making this again!
Daud Afridi
[email protected]This lentil, quinoa, and mung bean salad was a delightful surprise! The combination of textures and flavors was simply amazing. I loved the crunch of the mung beans and quinoa, and the lentils added a wonderful heartiness. The dressing was tangy and