Lentil, Quinoa, and Mung Bean Salad
Description
This hearty lentil, quinoa, and mung bean salad is a protein-packed option for a cookout or summer picnic.
Ingredients
•
1/2 cup dried green mung beans
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4 cups water, plus more for soaking
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1/2 cup green lentils, rinsed
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1 bay leaf
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1 cup quinoa, rinsed
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2 tablespoons freshly squeezed lemon juice
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1 tablespoon lemon zest
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1 tablespoon distilled white vinegar
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1 teaspoon honey
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1 teaspoon salt
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ground black pepper to taste
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1/3 cup light olive oil
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1/2 English cucumber, diced
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1 Roma tomato, diced
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1/2 red bell pepper, cut into 1/2-inch pieces
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1/2 cup chopped green onions
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1/2 cup chopped fresh parsley
Directions
1
Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
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.
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.
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.
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.