In a large bowl, whisk together the ingredients for the Creamy Dijon Dressing. Set asside.
Add quinoa to a saucepan with 1 cup water, cover and bring to a boil. Reduce heat to simmer, and cook, covered for about 20 minutes.
Bring a large pot of water to boil. Drop in the gnocchi and cook until they rise to the surface, about 2-3 minutes. Leaving the water boiling, use a slotted spoon to remove the gnocchi from the surface and into a medium bowl. Drain the gnocchi of any excess water and place them into the bowl with the dressing.
Add the green beans to the boiling water and cook until tender but still crisp, about 5 minutes. Drain beans and add them to the gnocchi.
Add the quinoa to the gnocchi. Stir in the green onions and dill and serve.
Recipe by Vegangela at http://vegangela.com/2011/10/16/gnocchi-potato-salad-with-green-beans-and-quinoa/