Mung Bean and Quinoa Salad

This salad is perfect for Spring and BBQ season! it’s bursting with flavour and freshness and provides a great dose of both fibre and protein. The lemony dressing is the perfect addition for a touch of sweetness.

I prepared the quinoa and mung beans in the Instant Pot, which was a huge time saver. If you don’t have an Instant Pot don’t worry you can still prepare them on the stove. You just want to soak the mung beans to cut down on the cooking time.

Print Recipe
Mung Bean and Quinoa Salad
A vegetarian dish that is super delicious!
Course Salads, Sides
Prep Time 40
Servings
people
Ingredients
Quinoa and Mung Salad
Dressing
Course Salads, Sides
Prep Time 40
Servings
people
Ingredients
Quinoa and Mung Salad
Dressing
Instructions
  1. Once quinoa and mung bean have cooked and cooled place them both in a large bowl. If you are using the instant pot cook the mung beans for 8 minutes in manual mode. Once done, release pressure if mung beans are not done add for another minute. Once its down For the quinoa mix 1 cup of quinoa with 1 cup of water set on manual for 1 minute. Let the pressure release naturally which will take about 10 minutes and fluff with a fork.
  2. Add chopped veggie sna dherbs and mix
  3. Mix the dressing and slowly stir in 1 tbsp of the dressing to coat the salad - add more dressing if needed.
  4. Store the remaining dressing and place salad in fridge to let allow flavours to come together.
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