Quinoa, Cucumber, Dill, Toasted Almond Salad

9 35 707
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 (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


1. Preheat oven to 350 degrees Celsius.

2. 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.

3. 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.

4. 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.

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.



Optional - use chicken stock instead of vegetable stock.


is a complete protein and a great source of fibre!

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

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