The fresh herbs make this side dish or salad truly delicious.  I like to serve it with grilled mahi and asparagus.




1 c quinoa rinsed under cold water

1 T olive oil

2 c water

1 10 oz bag of frozen lima beans

1 T olive oil

1/2 large sweet onion chopped

1 1/2 T fresh dill finely chopped

1/4 c finely chopped parsley

1 T fresh mint finely chopped

1/2 t salt or more to taste

fresh ground pepper to taste

 Yogurt and Dill Sauce

1 cup plain low fat yogurt

1/2 cucumber seeded and diced

1 1/2 T fresh dill finely chopped

1 small garlic clove minced

pinch of salt


Heat 1 T oil over medium/high heat and then add quinoa.  Stir for 2-3 minutes until fragrant and then add water and lima beans and stir again.   Cover and bring to a boil.  Then reduce heat to medium/low and let simmer for 17 minutes.

While quinoa is cooking heat the other 1 T oil over medium heat and then add onion.  Cook for 8-10 minutes stirring occasionally until they are golden brown.

When quinoa is finished cooking add onion, dill, parsley, mint and salt.  Stir and let stand 5 minutes before serving.  Can serve immediately or chill and serve cold as well.

Yogurt Dill Sauce

Mix all ingredients together in bowl.  Let meld for 15 minutes.  Spoon over quinoa.


Dr. Lai and Dr. Sinclair

Doctor of Naturopathic Medicine Lai
Doctor of Naturopathic Medicine Sinclair

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