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Quinoa & Mung Bean Salad [vegetarian] [gluten free] by The Flexitarian

Quinoa & Mung Bean Salad

This Quinoa & Mung Bean Salad is bursting with protein and goodness.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Beans & Pulses, Rice & Grains, Salads
Cuisine English
Servings 6 people
Calories 594 kcal

Equipment

2 saucepans
mixing bowl
grill

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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

Serving: 250gCalories: 594kcalCarbohydrates: 59gProtein: 27gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gSodium: 553mgPotassium: 1030mgFiber: 13gSugar: 13gVitamin A: 70IUVitamin C: 12mgCalcium: 515mgIron: 5mg

Find this recipe online:

Quinoa & Mung Bean Salad

https://theflexitarian.co.uk/recipe-items/quinoa-mung-bean-salad-vegetarian-gluten-free/