Quinoa Salad with Cilantro and Dill

I admit it, I have a love affair with dill. Something about its flavor just makes my mouth water. I am a huge fan of dill pickles and an even bigger fan of dill pickle soup (here is a link to one of my favorite recipes for Dill Pickle Soup, you can easily sub vegan versions of the animal products).

Anywho, this recipe kind of came out of a couple different things. I needed a dinner/lunch that was cheap, easy and healthy. One of the ways I save money on my food bill is using what I already have at home. That way, I only need to go to the store to grab a couple things. Quinoa is a good pantry basic to have around. I also recommend having a couple cans of beans. Add some frozen corn and some fresh herbs and you have this salad. Delicious and healthy lunch, dinner or even a great side dish!

*This salad can easily be changed to what you have around the house. I think it would be a great way to use up vegetables from the garden.

Quinoa Salad with Cilantro and Dill

  • 1 cup quinoa
  • 1/2 cup sweet corn (fresh or frozen)
  • 15 oz can black beans
  • 1/2 a red onion
  • 1 lemon
  • 1/2 tsp dijon mustard
  • 1 tsp cider vinegar
  • 1 tbsp extra virgin olive oil
  • pinch organic unrefined sugar
  • salt and pepper
  • small bunch finely chopped dill
  • small handful finely chopped cilantro

Rinse quinoa in fine mesh colander and transfer to a pot. Add 1 1/2 cups of water to the quinoa. Bring to a boil, cover and then gently simmer until all the water has absorbed, about 15-20 minutes. Transfer to a bowl.

While quinoa is cooking finely dice the red onion. If you’re using fresh sweet corn, take it off the cob using a knife and blanche the kernels for a few minutes. If using frozen, place them in a bowl, cover with freshly boiled water, drain and rinse (I like the crunch the raw frozen corn gives, so you don’t have to blanch the corn). Drain and rinse black beans. Set all ingredients aside.

In a clean empty jam jar, add the mustard, sugar, salt and pepper, vinegar, lemon juice, extra virgin olive oil, dill and cilantro. Screw the lid on tightly and give it a vigorous shake.

Add vegetables to the quinoa and carefully mix through all the ingredients. Pour over the dressing and give it a gentle, coaxing stir. This salad can be eaten chilled or at room temperature.


6 thoughts on “Quinoa Salad with Cilantro and Dill

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