Quinoa, Cucumber, Dill, Toasted Almond Salad

Quinoa, Cucumber, Dill, Toasted Almond Salad

Health Rating
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


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.


Nutrition Facts

Per Portion

Calories 707
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 12.9 g
Monounsaturated Fat 35 g
Cholesterol 0
Sodium 1560 mg
Potassium 917 mg
Total Carbohydrate 70 g
Dietary Fiber 12.5 g
Sugars 4.8 g
Protein 19.0 g

Dietary servings

Per Portion

Grain 4.2
Meat Alternative 0.7
Vegetables 2.5

Energy sources



*Option to use chicken stock instead of vegetable stock.
Recipe from:
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