Ingredients
½cupdried green mung beans
4cupswater,plus more for soaking
½cupgreen lentils,rinsed
1bay leaf
1cupquinoa,rinsed
2tbspfreshly squeezed lemon juice
1tbsplemon zest
1tbspdistilled white vinegar
1tsphoney
1tspsalt
ground black pepper,to taste
⅓cuplight olive oil
½English cucumber,diced
1Roma tomato,diced
½red bell pepper,cut into ½ -inch pieces
½cupchopped green onions
½cupchopped fresh parsley
Preparation
Place mung beans into a large container and cover with several inches of cool water; let soak for 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, for 15 to 20 minutes or until all water has been absorbed. 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 for about 1 hour until cool. Taste and adjust salt, if necessary.
