Quinoa, Cucumber, Dill, Toasted Almond Salad

Health Rating

Ingredients

2 cup	Cucumber (chopped)
1/4 cup	Dill, fresh (chopped)
3 tbsp	Extra virgin olive oil
1/2 cup	Green onion, scallion, ramp (tops only, sliced)
1 cup	Quinoa, uncooked
1/2 tsp	Salt
1/2 cup	Slivered almonds (toasted)
2 cup	Vegetable stock/broth, gluten-free
3 tbsp	White wine vinegar

Preheat oven to 350F (177C).
Spread the almonds evenly on a baking sheet and bake on the center rack for 5-7 minutes until the almonds are fragrant and lightly toasted. Remove from the oven and set aside.
Place the dry quinoa in a large saucepan and heat the quinoa on medium heat. Shake the saucepan from side to side occasionally to turn the quinoa and toast it evenly. Toast the quinoa for 3-5 minutes until fragrant but still golden in color.
Add the vegetable 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 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 it to cool completely.
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!

Protein

Calories 695

Calories from fat 351

Calories from saturated fat 62

Total Fat 39 g

Saturated Fat 6.9 g

Trans Fat 0.0 g

Polyunsaturated Fat 13.0 g

Monounsaturated Fat 36 g

Cholesterol 0

Sodium 1766 mg

Potassium 917 mg

Total Carbohydrate 71 g

Dietary Fiber 12.5 g

Sugars 3.8 g

Protein 21.4 g