Toasted Almond and Dill Salad Quinoa

Prep time 45 m.

- In a large frypan/saucepan heat almonds over high heat stirring constantly until golden brown ( I added 1 tsp sugar and 1 tsp seasoning salt to give the nuts a bit of extra zest). Remove from pan and set aside.

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 to 5 minutes until fragrant but still white or golden in color. Add the vegetable or chicken stock to the saucepan and bring to a boil. Reduce the heat to low and cover. Simmer for 15 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.

In a small bowl, whisk together the oil, vinegar and salt and sugar. Add the oil mixture to the saucepan of cooled quinoa and mix thoroughly.

In a large bowl, toss together the quinoa, cucumber, green onion and dill. Just before serving sprinkle with the toasted almonds. Best if enjoyed immediately but can be refrigerated in a sealed container for up to 4 days