Lentil, Quinoa, and Mung Bean Salad

This hearty lentil, quinoa, and mung bean salad is a protein-packed option for a cookout or summer picnic.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 258 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 tablespoon distilled white vinegar
• 1 teaspoon salt
• ground black pepper to taste
• 1 bay leaf
• 1 teaspoon honey
• 2 tablespoons freshly squeezed lemon juice
• 1 cup quinoa, rinsed
• 1 roma tomato, diced
• 4 cups water, plus more for soaking
• 0.5 cup chopped green onions
• 0.5 cup chopped fresh parsley
• 0.5 English cucumber, diced
• 0.5 cup dried green mung beans
• 0.5 cup green lentils, rinsed
• 0.33333334326744 cup light olive oil
• 0.5 red bell pepper, cut into 1/2-inch pieces

Recipe Instructions

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.