Lentil Quinoa and Mung Bean Salad || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Lentil Quinoa and Mung Bean Salad

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.

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 (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

Description

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.