Lemon and Dill. Enough said. There is something about this combination that screams summer to me. This summer I have been trying to get creative with my favorite grains and this recipe is a result of that. If you are looking for an easy dish with summer flavor, Lemon Dill Quinoa Salad, it is!
This Lemon Dill Quinoa Salad serves as a great side dish or even as the star of the meal. Throw it on a bed of spinach or your favorite greens for a filling, power salad. This week we added leftover grilled chicken to this dish and ate it as a one-bowl meal. In our household, nothing beats a one-bowl meal with all kinds of flavor packed into one bite! Anyway, this dish is versatile, which is why I wanted to pass it along!
Make quinoa –
1 tsp. 2 Tbs. olive oil
1 ½ c. quinoa
2 ¾ c. water or vegetable broth (or a combination of the two)
¼ tsp. Salt
Combine for dressing –
2 Tbs. olive oil
½ tsp. lemon zest
2 Tbs. lemon juice
1 ½ Tbs. rice vinegar
Fold in quinoa –
¼ c. chopped fresh dill
1 – 14oz. can white beans
2 Tbs. green onion
½ c. slivered, toasted almonds
Feta for garnishing (based on taste)
Step by Step:
In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the quinoa and saute until it smells nutty. Add water or broth and salt. Bring to a boil. Cover, reduce heat and allow to simmer for about 15 minutes. Allow quinoa to cool to room temperature after preparing it.
In a small bowl, combine lemon zest, lemon juice, rice vinegar and the rest of the olive oil (2 Tbs.).
Once the quinoa has cooled, add the lemon dressing, dill, and onions and mix well.
Fold in the almonds and beans. Sprinkle with feta based on your preference. ENJOY!
If you make this summery dish, tag us @moveandbewell or #moveandbewell. We would love to see your prepared dishes and hear what you think!