Quinoa Bean Salad With Lots of Dill
Ingredients
- 1 cup quinoa, rinsed
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- ½ cup raw pumpkin seeds (pepitas)
- 1 lemon
- 1 shallot, finely chopped
- ½ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup apple cider vinegar
- ¼ cup Dijon mustard
- ¼ cup plain whole-milk Greek yogurt
- 2 tsp. sumac
- 1 tsp. freshly ground pepper, plus more
- 2 15.5-oz. cans white beans (such as cannellini, Great Northern, or navy), rinsed
- 1 bunch dill, chopped (about 2 cups)
- Baby arugula, for serving
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