SUMMER'S FRESH Mung bean and Quinoa Salad

Summer is fast approaching! So I decided to find a salad that was easy to make and tasted really fresh. I discovered this tasty salad last week 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 discovered my love for mung beans while at CCNM. 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.

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

1. 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. 
2. 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. 
3. While the mung beans and quinoa are cooking. Start chopping the cucumber, bell peppers, red onion, apple and avocados. 
4. Prepare the dressing by combining the lemon juice, olive oil, cumin powder, chilli powder, paprika, salt and pepper.
5. Once you are done cooking the mung beans and quinoa, combine all ingredients in a mixing bowl.
6. Lastly, add the dressing to the salad and ENJOY!

Recipe adapted from:

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