Lentil Quinoa And Mung Bean Salad Food

LENTIL, QUINOA, AND MUNG BEAN SALAD

Lentil, Quinoa, and Mung Bean Salad image

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

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
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

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

LENTIL QUINOA SALAD

Lentil Quinoa Salad image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

Steps:

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.

LENTIL, QUINOA, AND MUNG BEAN SALAD

Lentil, Quinoa, and Mung Bean Salad image

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 Quinoa Salad

Time 9h55m

Yield 8

Number Of Ingredients 17

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
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

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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