Fresh Cucumber and Toasted Quinoa Salad
I recently purchased a cookbook called “Quinoa, the Everyday Superfood” at Costco. It is a great little book, showing how quinoa can be used in every meal from breakfast to dessert.
The first recipes I made from this book have been very yummy. As usual, I messed ever so slightly with this recipe and made it “mine” with, we think, great results 🙂
1 cup quinoa
2 cups vegetable (or chicken) stock
3 tbsp olive oil
3 tbsp Salata vinegar (seasoned German vinegar, if you don’t have it, use white wine vinegar or rice vinegar)
2 cups chopped English cucumber (about 1/2 a cucumber)
2-3 green onions, chopped
2-3 cloves garlic, minced
1/4 cup fresh dill, chopped (or 2 tbsp. or so of dried dill)
salt and pepper
1 cup tamari almonds (or toasted plain almonds)
In large pan, toast quinoa (dry, no oil) over medium heat until fragrant but not brown. Add stock to it and bring to boil. Cover and cook over low heat for ten minutes, then turn off heat and leave covered for an additional four minutes. Remove lid, fluff with fork, and let cool completely.
Toss well with remaining ingredients. Best if eaten immediately, but can be refrigerated for up to three days in a sealed container.