Summer is here! So I decided to find a salad that was easy to make and tasted really fresh. I discovered this tasty mung bean quinoa salad while I was trying to find something that I can make in bulk and eat for a couple of days. This recipe is a time saver. Make it on Sunday and it will last you for a couple of days! I am a big fan of quick and easy recipes that you can enjoy on the side or as a meal.
Mung beans are a good source of protein, B vitamins, iron and dietary fiber. If you are looking for foods that are have a low glycemic load, mung beans are an EXCELLENT choice.
To check out more of my favourite recipes check out www.saminamitha.com/recipes.
SUMMER’S FRESH Mung bean and Quinoa Salad
Ingredients
- For the salad:
- 1 cup dry mung beans
- 1/2 cup dry uncooked quinoa
- 1 finely chopped cucumber
- 2 finely chopped bell peppers
- 1/2 a cup finely chopped red onion
- 2 medium sized avocados chopped into cubes
- 1 finely chopped organic apple
- handful of cilantro roughly chopped
- salt and pepper to taste
- For the dressing:
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1/4 tsp cumin powder
- 1/4 tsp chilli powder
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
- Prepare the mung beans by adding one cup of mung beans to a pot and cover with 2 inches of water. Once the water comes to boil, cover and set to simmer for 45 minutes. Cook until mung beans are soft.
- Prepare the quinoa by adding 1/2 cup of quinoa and 1 cup of water to a pot. Once the water comes a boil, cover and set to simmer for 15 minutes. Let the quinoa sit after it is cooked and fluff with a fork.
- While the mung beans and quinoa are cooking. Start chopping the cucumber, bell peppers, red onion, apple and avocados.
- Prepare the dressing by combining the lemon juice, olive oil, cumin powder, chilli powder, paprika, salt and pepper.
- Once you are done cooking the mung beans and quinoa, combine all ingredients in a mixing bowl.
- Lastly, add the dressing to the salad and ENJOY!