provides us with a simple summertime recipe that gives avocado the lead role. This fresh, inventive mung bean, lentil & quinoa salad-stuffed avocado instead puts the in the Mung beans, lentils, and quinoa pack protein and fiber into this recipe and also provide a diversity of textures that nicely contrast with the velvety avocado “bowl.” Chopped vegetables amp up the color and boost the freshness of this salad, making it an ideal lunch or snack to fill you up during the last few weeks of summer. Try this original recipe next time you’re looking to shake things up with your salad! Ingredients:
½ cup dry mung beans½ cup dry green (french) lentils½ cup dry (uncooked) quinoa½ cup cucumber, finely chopped½ cup bell pepper, finely chopped¼ cup red onion, finely chopped3 tbsp cilantro, roughly chopped (or use parsley)Salt and pepper to tasteFor the dressing:2 tbsp lemon juice4 tbsp Olive oil(tiny) pinch of cumin(tiny) pinch of chili powder (more to taste)⅛ tsp freshly ground black pepperDash kosher salt
Prepare beans, lentils, and quinoa according to package directions, in separate saucepans.Once beans, lentils, and quinoa cool, combine in a medium-sized bowl, add vegetables and cilantro.To prepare the vinaigrette, combine lemon juice, olive oil, and spices and mix until completely combined. Add additional salt and pepper to taste.Dress the salad with half of the prepared dressing. Taste, then add more to your liking. I only used ½ to ¾ of the entire vinaigrette.
