Mung beans are tiny little powerhouses, rich in protein, potassium, B Vitamins, magnesium and iron.
If you’ve never tried them before it’s time to give them a try. They are easier on digestion, mild in flavor and so versatile. Cook up some extra while you prepare this recipe and use them as a salad topper, substitute for other beans in your favorite soup or blend up a mung bean dip with garlic, lemon, spices and fresh herbs.
Mung Bean & Quinoa Salad
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Ingredients
- 1-1/2 cups quinoa, cooked
- 3 cups mung beans, cooked and drained
- 1 each cucumber, trimmed and small dice
- 1 small fennel bulb, trimmed, small dice chop up some of fennel fronds to add to salad
- 1 handful parsley leaves, stems, choopped
- 2 Tablespoons tarragon, fresh, minced
- 3 Tablespoons chives, fresh, minced
- 1/4 cup Pumpkin seed oil substitute for olive oil if desired
- 1/4 cup lemon juice, fresh
- to taste salt and pepper
Instructions
-
Cook mung beans according to package directions, drains and rinse. Place cooked beans and cooked beans in a medium sized mixing bowl. Add cucumber, fennel, parsley, tarragon, chives, pumpkin seed oil, lemon juice and season with salt and pepper. Stir to combine, taste and add any additional seasonings as desired. Enjoy this delicious and nourishing salad at room temperature or lightly chilled. Garnish with some salty kalamata olives if desired.