Lentil, Quinoa, and Mung Bean Salad Recipe

Place mung beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.

Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf cover and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.

Meanwhile drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans cover and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.

Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer uncovered until all water has been absorbed 15 to 20 minutes. Remove from heat cover and let steam for 5 minutes. Set aside to cool.

Place lemon juice zest vinegar honey salt and pepper in the bottom of a large bowl. Drizzle in oil whisking constantly until dressing is smooth. Add cooled lentils mung beans and quinoa; stir to combine. Add cucumber tomato bell pepper green onions and parsley; stir to incorporate. Refrigerate until cool about 1 hour. Taste and adjust salt if necessary.