Dilly Spring Quinoa Salad

Dilly Spring Quinoa Salad


  • 3 to 4 Tbl. Dilly Dip Mix 
  • 1/8 cup extra virgin olive oil
  • 2 cups quinoa*, cooked
  • 1 cup asparagus, chopped
  • 1 cup frozen peas, thawed
  • 1/4 green onion, finely chopped
  • 2 Tbl. fresh dill, finely chopped
  • 1/4 cup slivered almonds
  • Juice of 1 lemon

*You may substitute quinoa with brown rice, couscous or any other grain.


Combine Dilly Dip Mix and olive oil and set aside. Combine quinoa and remaining ingredients into a large bowl. Pour Dilly dip mixture over top and mix to combine ingredient together. 

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