Try this Fresh Cucumber and Toasted Almond Salad with Dill recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350F. Spread the almonds evenly on a baking sheet and bake on the center oven rack for 5 to 7 minutes, until the almonds are fragrant and lightly toasted. Remove from oven and set aside.
Place the quinoa in a large saucepan over medium heat. Toast the quinoa for 3 to 5 minutes, until it is fragrant but not browned, shaking the pan from side to side occasionally to turn the quinoa and toast it evenly.
Add the stock to the saucepan and bring to a boil. Reduce the heat to low and cover. Simmer for 10 minutes, then turn off the heat and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff the quinoa with a fork and transfer to a large bowl to cool completely.
Whisk together the oil, vinegar, and salt in a small bowl. Add to the cooled quinoa and mix thoroughly. Add the cucumber, green onion, and dill, tossing well. Just before serving, sprinkle with the toasted almonds.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 306 | ||
Calories from Fat: 122 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 765.9mg | 26 % | |
Potassium 352.7mg | 9 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 34.1g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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