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Perspective image showcasing a vibrant salad comprising kale, quinoa, cucumber, tomatoes, and mung beans with a plant in the background.
4.67 stars (6 reviews)

Get the Recipe:

Quinoa Kale Salad With Mung Beans (Vegan)

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 7 people
This Kale and Quinoa Salad recipe with mung beans adds a burst of flavour and health to your table. It's your go-to for nutritious lunch salads, versatile meal prep, or a delightful side for gatherings. Vegan and gluten-free.

Ingredients
 

Cooking mung beans and quinoa

  • 1 cup mung beans, dry and whole, soaked for about 2 hours, ideally overnight
  • 4⅓ cups water, for cooking quinoa and mung beans
  • 1 cup quinoa, washed and cooked according to packet instructions

Lemon dressing

  • ¼ cup olive oil, extra virgin, Benefits of olive oil
  • lemon, Juice, from fresh lemons
  • 3 clove garlic, fresh, crushed
  • 3 tsp sumac, powder
  • tsp salt, sea salt

Kale salad assembly

  • 3 cups curly kale, washed, leaves only, ripped into smaller leaves
  • 1 red onion, small, thinly sliced
  • ½ cucumber, washed, cut into small cubes
  • 1 cup cherry tomatoes, washed, cut in half (lengthwise)
  • 2 cups flat leaf parsley, washed, finely chopped, leaves only
  • 1 cup mint leaves, washed, finely chopped, leaves only

Instructions
 

Cooking mung beans & quinoa

  • In a medium saucepan, combine the mung beans with 3 cups of water. Bring to a boil, then cover and simmer over medium heat for 20-25 minutes until the beans are cooked. Aim for a tender but firm texture; not mushy beans! If you prefer, a pressure cooker can speed up this step. Once cooked, cool completely.
  • In another medium saucepan, add the quinoa with 1⅓ cup of water. Bring to a boil, cover and cook on medium heat for 8 minutes. Once cooked, cool completely.

Lemon dressing

  • Add the dressing ingredients to a small mixing jug or bowl. Whisk to combine.

Kale salad assembly

  • In a large salad bowl, combine the cooked quinoa, kale, mung beans, onion, cucumber, tomatoes, parsley and mint.
  • About 5 minutes before serving, pour the dressing on the salad and toss to mix.

Notes

Tip for the 'Beginner Cook'

  • For the freshest and crispest salad, opt for the best-quality herbs and kale in your kitchen arsenal.
  • About 5 minutes before you plan to serve the salad, drizzle on that dressing and give it a good toss. This allows the kale to absorb the oil and lemon, elevating the taste and ensuring a smoother digestion process.

Food safe storage

  • If you've got leftovers, pop them into an airtight container for a couple of days. Be mindful, though; over time, the salad might lose some of its initial texture as the ingredients soak up the dressing. Despite that, the flavours remain delicious.
  • For meal prepping throughout the week, consider using mason jars for individual portions. Layer it strategically: start with the dressing at the base, then add kale, mung beans, quinoa, cucumber, tomatoes, onion, and herbs on top. When it's time to enjoy, just pour it out, and everything will blend together beautifully!

Nutrition Information:

Calories: 306kcal (15%)Carbohydrates: 44g (15%)Protein: 13g (26%)Fat: 10g (15%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 538mg (22%)Potassium: 913mg (26%)Fiber: 9g (36%)Sugar: 4g (4%)Vitamin A: 4748IU (95%)Vitamin C: 80mg (97%)Calcium: 155mg (16%)Iron: 5mg (28%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: ethnic, Fusion, Western
Course: Main, Side, Snack
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.