Best Lentil Quinoa And Mung Bean Salad Recipes

LENTIL QUINOA SALAD

Lentil Quinoa Salad image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

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, LENTIL & FETA SALAD

Quinoa, lentil & feta salad image

Quinoa, a protein-rich seed, makes a great substitute for rice or couscous

Provided by Silvana Franco

Categories Buffet, Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 10

Ingredients

200g quinoa
1 tsp olive oil
1 shallot or ½ onion, finely chopped
2 tbsp tarragon , roughly chopped
14 400g can Puy or green lentils rinsed and drained
¼ cucumber , lightly peeled and diced
100g feta cheese , crumbled
6 spring onions , thinly sliced
zest and juice 1 orange
1 tbsp red or white wine vinegar

Steps:

Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.48 milligram of sodium