Lentil, Quinoa, and Mung Bean Salad

Ingredients

• 0.5 cups dried green mung beans
• 4 cups water , plus more for soaking
• 0.5 cups 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 , Optional
• 1 teaspoon salt
• ground black pepper to taste
• 0.33 cups light olive oil
• 0.5 Englishs cucumber , diced
• 1 Roma tomato , diced
• 0.5 reds bell pepper , cut into 1/2-inch pieces
• 0.5 cups chopped green onions
• 0.5 cups chopped fresh parsley

Instructions

1. 1

   Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

2. 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. 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. 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. 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.