Quinoa-Bean Salad With Lots of Dill
This herby, nutrient-dense salad brought me out of the disembodied sterility of a scheduled C-section and back to the natural world. Hearty enough to sate a breastfeeding mom and stable enough to hold for days in the fridge, this dish—dreamed up by my doula Rebecca Belenky—will have you screaming, “Isn’t dill amazing?!†on one hour of sleep.
The dressing features Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, and sumac—all tangy components that gave me the gentle slap in the face I needed to bring me out of my zombie-like state and reenter human society.
Leading up to my pregnancy, I had shunned any semblance of “food prep,†but here I was postpartum, with a whole new perspective on the concept. It became essential. I could use the bursts of energy I did have to take care of my future, bone-tired self, who would not be able to eat if there wasn’t something to grab from the fridge. This salad, built on pantry ingredients like quinoa and canned beans, was a cornerstone of that technique for me. I could make a big batch of it when I was feeling alive, then throw a fat scoop on top of some arugula when I was inevitably a depleted husk. —Annah Feinberg
Read More: My Postpartum Doula Turned Me Into a Dill Evangelist
Recipe information
Total Time
30 minutes
Yield
6–8 servings
Ingredients
1
1½
½
1
1
½
¼
¼
¼
2
1
2
1
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.