3 tablespoons white vinegar or 3 tablespoons rice vinegar, more as needed
3 tablespoons fresh lemon juice, more as needed
1 - 2 tablespoon finely grated lemon zest
fresh ground black pepper
1 1⁄4 cups chopped Roma tomato
1 1⁄4 cups diced English cucumber (1/2 inch dice)
1⁄2 cups thinly sliced scallion
1 1⁄4 cups diced red bell pepper (1/4 inch dice)
2 cups cooked red lentil
2 cups cooked mung beans
4 tablespoons chopped fresh flat-leaf parsley
Rinse quinoa thoroughly under cold water and drain.
Bring 7 cups water to a boil in a 4-quart pot over high heat.
Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer, and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
Drain and rinse the quinoa with cold water to stop the cooking.
Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil, and toss lightly to coat.
Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
Whisk in lemon zest; taste; season with salt, pepper, and additional vinegar and lemon juice or olive oil as needed.
Place cooked and cooled quinoa in a large serving bowl and toss to break up any clumps.
Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss.
Taste and season as needed with more vinaigrette, salt, and pepper.
Serve or refrigerate for up to 1 day.
If making ahead, allow the salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
Other Info (pictures, nutrition, etc)
1 cup dry mung beans equals 3 cups. 1:3 ratio for water. (2/3 cup dry + 2 cups water) Instant pot mung beans cook on high pressure for 0 minutes. Allow to natural release for 10 minutes.
Lentils double in volume. 1 cup dry lentils with 1 1/2 cup water equals 2 cup cooked. Set high pressure to 3 minutes. Natural release for 10 minutes.