Tuesday, May 10, 2011

Fresh Cucumber and Toasted Almond Salad with Dill

Yesterday was perfect barbecuing weather, so we decided burgers and a salad were in order!  As I was busy and ran short of time, I grabbed my quinoa cookbook to find a fast and easy side salad ~ and boy did I find  a winner!

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
  • 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.
  • ENJOY!

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