This Quinoa & Mung Bean Salad is bursting with protein and goodness.
This Quinoa & Mung Bean Salad is bursting with protein and goodness. The pomegranate, beetroot and edamame remind me of little jewels.
Fresh herbs and hazelnut oil give this salad some wonderful flavours. You can make this salad a few hours ahead to let them develop. Perfect for lunchboxes or picnics too!
In this case, grill the halloumi just before you are ready to eat. And of course, leave the cheese out if you prefer a vegan option.
Mung Beans make a nice alternative to lentils and other pulses.
If you prefer a dairy-free vegan option you can easily omit the cheese.
I hope you enjoy this quinoa & mung bean salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Quinoa & Mung Bean Salad [vegetarian] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/01/Quinoa-Mung-Bean-Salad-vegetarian-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Quinoa & Mung Bean Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 3 medium beetroots
- 175 g quinoa
- 200 g mung beans
- 225 g thawed edamame
- 1 large pomegranate
- 250 g halloumi
- 3 Tbsp chopped fresh coriander
- 3 Tbsp chopped fresh mint
- 3 Tbsp chopped fresh parsley
- 4 Tbsp hazelnut oil
- 2 Tbsp extra virgin olive oil + extra for roasting
- 2 Tbsp cider vinegar
- 3 tsp grated ginger
- juice of 2 lemons
- 1 tsp pomegranate molasses
- 1 tsp Dijon mustard
- 1 garlic clove – crushed
- 2 handfuls of hazelnuts
- 2 shallots
- salt & pepper
Instructions
- Preheat the oven to 220C/425F/Gas 7.
- Heat some water in 2 separate saucepans.
- Peel the beetroot and cut in 1cm [0.4 inches] dice. Place on a roasting tray. Drizzle with some olive oil. Roast in the oven until soft (around 20-25 mins).
- When the water in the saucepans is boiling add the quinoa in one and the mung beans in the other. Cook according to packet instructions until cooked. Both should still have a bite. Add the edamame to the quinoa at the last minute. Drain and set aside.
- To make the dressing mix together mustard, crushed garlic, hazelnut oil, extra virgin olive oil, cider vinegar, grated ginger, pomegranate molasses and lemon juice. Mix well.
- Place the quinoa, edamame and mung beans in a salad bowl. Toss in dressing.
- Add the chopped herbs, pomegranate seeds, hazelnuts, finely chopped shallots. Mix well. Season to taste. Make sure you do not use too much salt as if you add the halloumi later on. The salad can now be set aside for a couple of hours if you need.
- Before you are ready to serve put the grill on. Cut the halloumi in 1cm (0.40 inches) thick slices. Place on a baking tray under the grill. Cook around 4 mins on each side until golden.
- When done, dice the halloumi and spread over the salad.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/quinoa-mung-bean-salad-vegetarian-gluten-free/
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