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Lentil, Quinoa, and Mung Bean Salad

Rated as 5 out of 5 Stars

"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."
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9 h 55 m servings 258
Original recipe yields 8 servings


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  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.

Nutrition Facts

Per Serving: 258 calories; 11.1 31.6 9.8 0 305 Full nutrition

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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...