Fresh Cucumber and Toasted Almond Salad with Dill

Name: Fresh Cucumber and Toasted Almond Salad with Dill
Ingredients: ½ cup (125 mL) sliced raw almonds; 1 cup (250 mL) quinoa; 2 cups (500 mL) vegetable or chicken stock; 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; 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

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Toasted quinoa and almonds nicely complement this crisp salad of cucumber, green onion and fresh dill.

Ingredients

½ cup (125 mL) sliced raw almonds
1 cup (250

Gluten-free
Vegan

Method

Preheat the oven to 350°F (180°C). Spread the almonds evenly on a baking sheet and bake on the center oven rack for 5 to 7 minutes