Preheat oven to 350 degrees Celsius. 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.
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.
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.
In a small bowl, whisk together the oil, vinegar and salt. Add the oil mixture to the saucepan of cooled quinoa and mix thoroughly.
Calories from fat361
Calories from saturated fat64
Total Fat40 g
Saturated Fat7.1 g
Trans Fat0.0 g
Polyunsaturated Fat13.5 g
Monounsaturated Fat37 g
Total Carbohydrate74 g
Dietary Fiber13.2 g
*Option to use chicken stock instead of vegetable stock.