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 737
Calories from fat 361
Calories from saturated fat 64
Total Fat 40 g
Saturated Fat 7.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 13.5 g
Monounsaturated Fat 37 g
Cholesterol 0 mg
Sodium 1615 mg
Potassium 970 mg
Total Carbohydrate 74 g
Dietary Fiber 13.2 g
Sugars 5.1 g
Protein 20.1 g

Dietary servings

Per Portion

Grain 4.5
Meat Alternative 0.7
Vegetables 2.6

Energy sources



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