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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Gina Spivey
[email protected]This salad is a bit too bland for my taste. I would recommend adding some more herbs or spices to the dressing.
Mohamed Arab
[email protected]I'm not a huge fan of lentils, but I really enjoyed this salad. The dressing is so flavorful that it really masks the taste of the lentils.
Phill Olley
[email protected]This salad is a great make-ahead meal. I often make a big batch on the weekend and then eat it throughout the week for lunch or dinner.
miki getu
[email protected]I love the versatility of this salad. You can add or remove ingredients to suit your own taste.
Ochola Stephen
[email protected]This salad is a great way to get your daily dose of protein and fiber. It's also very filling and satisfying.
Mir munsif Talpur
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of lentils, quinoa, and mung beans is unique and delicious.
Najam Yousaf
[email protected]I made this salad for a potluck and it was a huge success. Everyone raved about it!
Gj Sohau
[email protected]This is a great recipe for a healthy and satisfying meal. I especially appreciate that it's vegan and gluten-free.
Saras - X
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends.
Broski
[email protected]This salad is a delightful blend of flavors and textures. The lentils, quinoa, and mung beans provide a hearty base, while the vegetables add a refreshing crunch. The dressing is perfectly balanced, with a hint of sweetness and tanginess.