Saladsbonappetit5.0
Quinoa-Bean Salad With Lots of Dill
A fridge-friendly quinoa-white bean salad with lots of dill and a dressing featuring Greek yogurt, mustard, apple cider vinegar, and lemon juice.
👥 6 Servings👤 Rebecca Belenky📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
- ●whisk
- ●bowl
📝 Preparation Steps
1
Bring 1 cup quinoa, rinsed, a generous pinch of kosher salt, and 2 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until quinoa is tender and water is absorbed, 15–⏱️ 20 minutes. Remove from heat and let sit on stovetop, still covered, until ready to use.
quinoa, rinsed1 cup
2
Meanwhile, toast ½ cup raw pumpkin seeds (pepitas) in a dry small skillet over medium-low heat, tossing occasionally and reducing heat if seeds begin to pop, until golden brown in spots, about ⏱️ 5 minutes. Remove from heat, sprinkle with a pinch of salt, and let cool.
3
Finely grate zest of 1 lemon into a measuring glass or small jar; cut lemon in half and squeeze in juice. Add 1 shallot, finely chopped, ½ cup extra-virgin olive oil, ¼ cup apple cider vinegar, ¼ cup Dijon mustard, ¼ cup plain whole-milk Greek yogurt, 2 tsp. sumac, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. freshly ground pepper and whisk or cover and shake vigorously until emulsified, about ⏱️ 30 seconds.
lemon1. sumac2 tsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1. freshly ground pepper, plus more1 tsp
4
Place two 15.5-oz. cans white beans (such as cannellini, Great Northern, or navy), rinsed, 1 bunch dill, chopped (about 2 cups), reserved quinoa, and dressing in a large bowl and toss gently to combine. Season salad with salt and pepper.
15.5-oz. cans white beans (such as cannellini, Great Northern, or navy), rinsed2bunch dill, chopped (about 2 cups)1quinoa, rinsed1 cup
5
When ready to serve, scoop out a portion of salad and toss with baby arugula (figure a handful per person). Top with some toasted pumpkin seeds and drizzle with oil. Do Ahead: Salad (without arugula and pumpkin seeds) can be made 3 days ahead; cover and chill. Pumpkin seeds can be toasted 3 days ahead; store airtight at room temperature.
Baby arugula, for serving
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