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½ cup dried green mung beans
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4 cups water, plus more for soaking
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½ cup green lentils, rinsed
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1 bay leaf
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1 cup quinoa, rinsed
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2 tablespoons freshly squeezed lemon juice
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1 tablespoon lemon zest
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1 tablespoon distilled white vinegar
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1 teaspoon honey (Optional)
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1 teaspoon salt
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ground black pepper to taste
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⅓ cup light olive oil
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½ English cucumber, diced
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1 Roma tomato, diced
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½ red bell pepper, cut into 1/2-inch pieces
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½ cup chopped green onions
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½ cup chopped fresh parsley
Lentil Quinoa and Mung Bean Salad
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.
Nutrition Information
188
Calories
42g
Carbohydrates
27g
Protein
219mg
Potassium
4g
Fiber
4g
Sugar
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