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
- 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.
Quinoa 365:The Everyday Superfood
Authors:Patricia Green and Carolyn Hemming
Food photography:Ryan Szulc
Whitecap Books, Canada
Price: $29.95 for the 198-page book.$19.77 on Amazon.
Rank on Amazon: #8,236 - but #5 in the Rice & Grains category.
Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.