FRESH CUCUMBER & TOASTED ALMOND SALAD WITH DILL
Ingredients:
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!