Quinoa, Cucumber, Dill, Toasted Almond Salad

9 35 695
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 2
Quinoa, Cucumber, Dill, Toasted Almond Salad
Health Rating


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


  1. Preheat oven to 350F (177C).
  2. 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.
  3. 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. 
  4. 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.
  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!



  • Add roasted or pan-fried tofu for more protein.

Nutrition Facts

Per Portion

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

Dietary servings

Per Portion

Grain 4.2
Meat Alternative 0.7
Vegetables 2.5

Energy sources