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.
Provided by Bren
Categories Salad Grains Quinoa Salad Recipes
Time 9h55m
Yield 8
Number Of Ingredients 17
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
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
QUINOA AND BELUGA LENTIL SALAD
This recipe was clipped from Clean Eating Magazine, May/June 2010 and is from Chef Brian Lewis, executive chef at The Farmhouse, co-owned by Richard Gere. The restaurant is dedicated to the slow-food movement and clean eating. Enjoy! Nutritional values per 1-1/2 cup serving: 296 calories, 15 grams fat, 2 grams saturated fat, 33 grams carb, 8 grams fiber, 2 grams sugar, 531 mg sodium, 7.5 grams protein, 0 mg cholesterol.
Provided by Epi Curious
Categories Grains
Time 55m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 21
Steps:
- Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
- Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.
- Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.
- Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.
- Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.
Nutrition Facts : Calories 487.8, Fat 36.3, SaturatedFat 5, Sodium 568.4, Carbohydrate 34.4, Fiber 9.4, Sugar 2.7, Protein 8.9
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