Check out this recipe for a flavorful, healthy and easy-to-make quinoa salad.
Quinoa is an excellent source of protein, fiber, B-vitamins and iron. Plus, it’s gluten free so it’s safe for someone with celiac disease or non-celiac gluten-sensitivity.
This salad is a great way to celebrate the unofficial end of summer and garden-fresh cucumbers, but it can be enjoyed all year round by meat eaters, vegetarians and vegans.
1/2 cup sliced raw almonds
1 cup dry quinoa
2 cups vegetable broth
3 tbsp. extra-virgin olive oil
3 tbsp. white wine vinegar
1/2 tsp. salt
2 cups chopped English cucumber
1/2 cup sliced green onion
1/4 cup chopped fresh dill
Salt and pepper to taste
Preheat oven or toaster oven to 350 degrees (F). Place almonds on baking sheet and bake for 5 to 7 minutes until the almonds are lightly toasted and fragrant. Remove from oven and set aside.
Place quinoa in large saucepan over medium heat. Toast quinoa until fragrant, about 3 to 5 minutes. Shake pan from side to side to evenly toast.
Add the broth to the pan and bring to a boil. Reduce heat to low and cover. Simmer for 10 to 15 minutes, then turn off the heat, keeping the covered saucepan on the burner for another 5 minutes. Remove the lid and fluff the quinoa with a fork.
While the quinoa is cooking, whisk together the oil, vinegar and salt in a small bowl. Add the oil mixture to the warm quinoa and mix thoroughly.
In a large bowl, mix together the dressed quinoa, cucumber, green onion and dill. Add toasted almonds before serving, and season with salt and pepper.