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.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

257.8 calories; protein 9.8g 20% DV; carbohydrates 31.6g 10% DV; fat 11.1g 17% DV; cholesterolmg; sodium 305.2mg 12% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Fresh and delicious!! I followed the recipe to a T except I could not find Mung beans so I left them out. It was a very tasty and light lunch. As the submitter stated: fibre and protein and filling. Just as good the next day also. July 2020. Read More