- Preheat the oven to 350F. Spread the almonds evenly on a rimmed baking sheet and bake on the centre oven rack for 5 to 7 minutes, until the almonds are fragrant and slightly toasted. Remove from the oven and set aside to cool.
- Place the quinoa in a large saucepan over medium heat. Toast the quinoa for 3 to 5 minutes, until it is fragrant but not browned, shaking the saucepan from side to side occasionally to turn the quinoa and toast it evenly.
- Add the 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 and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff the quinoa with a fork and transfer to your large serving bowl to cool completely.
- Whisk together the oil, vinegar, and salt in a small bowl. Add to the cooled quinoa and mix thoroughly. Add the cucumber, green onions, and dill, tossing well. Just before serving, sprinkle with the toasted almonds.
Tuesday, May 10, 2011
FRESH CUCUMBER & TOASTED ALMOND SALAD WITH DILL
1/2 cup sliced raw almonds
1 cup quinoa
2 cups vegetable or chicken stock
3 tbsp extra virgin olive oil
3 tbsp white wine or white rice vinegar
1/2 tsp salt
2 cups chopped English cucumber
1/2 cup sliced green onions
1/4 cup chopped fresh dillweed