Quinoa-Bean Salad With Lots of Dill

Method

1. 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.

2. 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. 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.

4. 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.

5. 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.

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