|10 min||25 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 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!