Quinoa 365: Recipe for Cucumber, Dill, Toasted Almond Quinoa Salad

Fresh Cucumber & Dill Toasted Almond Salad
This unique salad of crisp cucumber, green onions and fresh dill is complemented by toasted quinoa and 
almonds. Gluten-free and vegetarian.
Serves 4 to 6.

½ cup (125 mL) sliced raw almonds

1 cup (250 mL) white or golden quinoa

2 cups (500 mL) vegetable or chicken stock

3 Tbsp (45 mL) extra virgin olive oil

3 Tbsp (45 mL) white wine vinegar or white rice vinegar

½ tsp (2 mL) salt

2 cups (500 mL) chopped English cucumber

½ cup (125 mL) sliced green onion

¼ cup (60 mL) chopped fresh dill

Directions:

• Preheat oven to 350ºF (180ºC). Spread the almonds evenly on a baking sheet and bake on the center oven rack for 5 -7 minutes until the almonds are fragrant and lightly toasted. Remove from the oven and set aside.
• Place the dry quinoa in a large saucepan and heat the quinoa on a medium setting. Shake the saucepan from side to side occasionally to turn the quinoa and toast it evenly (Note: if you use a saucepan with a larger bottom it will toast faster).
• Toast the quinoa for 3 to 5 minutes until fragrant but still white or golden in color. Add the vegetable or chicken stock to the saucepan and bring to a boil. Reduce the heat to low and cover. Simmer for 10 minutes, then turn the heat off but keep the covered saucepan on the burner for an additional 3 minutes. Remove the saucepan lid, fluff the quinoa with a fork and allow to cool completely.
• In a small bowl, whisk together the oil, vinegar and salt. Add the oil mixture to the saucepan of cooled quinoa and mix thoroughly.
• In a large bowl, toss together the quinoa, cucumber, green onion and dill. Just before serving sprinkle with the toasted almonds. Best if enjoyed immediately but can be refrigerated in a sealed container for up to 4 days.