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Fresh Cucumber & Dill Toasted Almond Salad

Serving Size


½ cup sliced raw almonds
1 cup white or golden quinoa
2 cups vegetable or chicken stock
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar or white rice vinegar
½ teaspoon salt
2 cups chopped cucumber
½ cup sliced green onion
¼ cup chopped fresh dill

Recipe Directions

Preheat oven to 350 degrees.

Spread the almonds evenly on a baking sheet and bake on the center oven rack for five to seven minutes, until the almonds are fragrant and lightly toasted.  Remove from the oven 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 three to five 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 10 minutes, then turn the heat off but keep the covered saucepan on the burner for an additional three 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.  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 four days.

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