Quinoa, Lentil, and Mung Bean Veggie Salad
Quinoa, Lentil, and Mung Bean Veggie Salad brings a fresh, citrusy punch from lemon and vinegar balanced by a hint of honey, coating tender grains and legumes with crunchy cucumber, tomato, and bell pepper. It’s light yet filling, with herbal notes of parsley and green onion. Serve it chilled for picnics, cookouts, or as a satisfying make-ahead lunch.
- Prep30 mins
- Cook25 mins
- Serves8
- DifficultyEasy
- 1
Put the mung beans in a large container, cover with several inches of cool water, and let them soak for 8 hours to overnight.
- 2
Bring 2 cups salted water to a boil in a medium pot. Add the lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and let cool.
- 3
Meanwhile, drain the mung beans. Bring 2 cups salted water to a boil in a small pot. Add the mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and let cool.
- 4
Bring 2 cups salted water and the quinoa to a boil in a medium pot. Reduce the heat and simmer, uncovered, until the water is absorbed, 15 to 20 minutes. Remove from the heat, cover, and let steam for 5 minutes. Set aside to cool.
- 5
Put the lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Slowly drizzle in the oil while whisking constantly until the dressing is smooth. Add the cooled lentils, mung beans, and quinoa and stir to combine. Add the cucumber, tomato, bell pepper, green onions, and parsley and stir to incorporate. Refrigerate until cool, about 1 hour. Taste and adjust the salt, if needed.
- Calories 252.54 kcal Moderate
- Protein 7.56 g Moderate
- Carbs 34.58 g Moderate
- Total Fat 10.16 g Moderate
- Saturated Fat 1.25 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 47.06 mg Low Source
- Fiber 5.32 g Moderate
- Sugar 6.57 g Moderate
- Added Sugar 4.96 g Moderate
- Calcium 32.1 mg Low Source
- Iron 2.22 mg Moderate
- Potassium 108.5 mg Low Source
- Vitamin A 86.73 mcg_rae Low Source
- Vitamin C 24.64 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Tomatoes 🍅
About This Recipe
Quinoa, Lentil, and Mung Bean Veggie Salad is a side dish recipe made with 17 ingredients. It takes about 55 mins, serves 8, and is rated easy. Key ingredients include Black Pepper, Cucumber, Dried Bay Leaves, and Fresh Parsley. Each serving provides about 252.54 kcal.
Recipe Questions
- What is Quinoa, Lentil, and Mung Bean Veggie Salad?
- It is a salad recipe made with 17 ingredients, usually served for side dish or dinner or lunch or salad.
- What is Quinoa, Lentil, and Mung Bean Veggie Salad made of?
- The main ingredients are Black Pepper, Cucumber, Dried Bay Leaves, Fresh Parsley, Green Lentils. The full list of 17 is above.
- How long does it take to make Quinoa, Lentil, and Mung Bean Veggie Salad?
- About 55 mins in total: 30 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 252.54 kcal. The full nutrition breakdown is above.
- Is Quinoa, Lentil, and Mung Bean Veggie Salad easy to make?
- This recipe is rated easy, with 17 ingredients and 5 steps.
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