| Prep | Cook | Ready in | Servings | |
| 10 min | 25 min | 35 min | 2 |
| 2 cup | Cucumber (chopped) |
| 1/4 cup | Dill, fresh (chopped) |
| 3 tbsp | Extra virgin olive oil |
| 1/2 cup | Green onion, scallion, ramp (sliced) |
| 1 cup | Quinoa, uncooked |
| 1/2 tsp | Salt |
| 1/2 cup | Slivered almonds (toasted) |
| 2 cup | Vegetable stock/broth |
| 3 tbsp | White wine vinegar |
1. Preheat oven to 350 degrees Celsius.
2. Spread the almonds evenly on a baking sheet and bake on the centre oven rack for 5-7 minutes until the almonds are fragrant and lightly toasted. Remove from the oven and set aside.
3. 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 3-5 minutes until fragrant but still golden in colour. Add the vegetable stock to the saucepan and bring to a boil. Reduce the heat to low and cover.
4. 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.
5. In a small bowl, whisk together the oil, vinegar and salt. Add the oil mixture to the saucepan of cooled quinoa and mix thoroughly.
Enjoy!
| Grain | 4.2 |
| Meat Alternative | 0.7 |
| Vegetables | 2.5 |
Optional - use chicken stock instead of vegetable stock.
Quinoa
is a complete protein and a great source of fibre!
