Mung Bean and Quinoa Salad
YIELD
5 mins
PREP TIME
30 mins
BAKE TIME
35 mins
TOTAL TIME
Ingredients
• 1 cup Anthony’s Goods Green Mung Beans, cooked • 1 cup Anthony’s Goods White Quinoa, cooked • 1 cup parsley, chopped • 1 cup sugar plum grape tomatoes, sliced in half • 2 cucumbers, chopped • 1 (15 oz) can hearts of palm, sliced • 5 radishes, chopped • 4 green onions, sliced • 1 tsp dried mint • 2 tbsp olive oil • 2 tbsp red wine vinegar • 1 tsp salt, or more to taste
Instructions
This cool and refreshing salad is just the thing for lunch under the summer sun. Pack it for a picnic or enjoy its crunchy goodness from the comfort of the great (air-conditioned) indoors. 1. To cook the mung beans, add 1 cup dry beans and 3 cups water to a medium pot and bring to a boil. Let simmer until the beans are tender and the water is absorbed, about 30 minutes. 2. At the same time, add 1 cup quinoa and 2 cups water to a small pot and bring to a boil. Let simmer until the quinoa is fluffy and the water is absorbed, about 20 minutes. 3. Remove both pots from the heat and let the contents cool. 4. Prepare the salad ingredients by chopping them into small pieces. Add all the ingredients to a large bowl, add one cup each of the mung beans and quinoa. Toss with the olive oil, red wine vinegar and salt, to taste.
LEARN TO MAKE IT
LATEST RECIPES
Gluten Free Sesame Cookies
If you like sesame seeds, these cookies are for you. Toasted black sesame seeds give these soft cookies a nutty flavor that pairs perfectly with a touch of dark chocolate.
Read more
Orange Walnut Loaf
Banana bread is great but have you tried orange bread? This orange loaf is flavored with freshly squeezed orange juice and orange zest, and studded with crunchy walnuts.
Read more
Vegan Sahlab
This vegan sahlab tastes close to the original custardy drink that’s popular in the Middle East. Scented with rose water and flavored with mastic, it’s the perfect warm drink for...
Read more