Lentil, Quinoa, and Mung Bean Salad
This hearty lentil, quinoa, and mung bean salad is a protein-packed option for a cookout or summer picnic.

Put the mung beans in a big container, cover with a few inches of cool water, and soak for eight to twelve hours.

In a medium pot, bring 2 cups of salted water to a boil.

Lentils and bay leaf should be added.

Cover the pot and simmer for 18 to 20 minutes on low heat.

Drain, then leave to cool.

As you wait, drain the mung beans.

In a small pot, bring 2 cups of salted water to a boil.

Mung beans should be added, covered, and simmered for 20 to 25 minutes on low heat.

Drain, then leave to cool.