It is salad and BBQ season, the least amount of time in the kitchen the better! One of my favourite staples is Quinoa, very easy and quick to throw together for a salad. If you’ve got 15 minutes, you have time to cook quinoa. It cooks up in a snap and lasts in the refrigerator for up to one week.
Fresh Cucumber and Toasted Almond Salad with Dill
1/2 cup sliced raw almonds
1 cup quinoa
2 cups vegetable or chicken stock
3 Tbsp olive oil
3 Tbsp white wine vinegar
1/2 tsp salt
2 cups chopped English cucumber
1/2 cup sliced green onions
1/4 cup chopped fresh dill
Preheat 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 the 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 saucepan from side to side.
Add the 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 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, and 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.
It can be refrigerated in a sealed container for up to 3 days.
Strawberry , Almond and Feta Salad
This is a great for entertaining, with an intense flavour combination of feta, toasted almonds and strawberries. With strawberries and spinach being in season and adding quinoa this makes for a super wholesome dish.
1/2 cup water
1/4 cup quinoa
1/2 cup sliced almonds
4 cups baby spinach leaves
3/4 cup crumbled feta cheese
1/4 cup sliced red onion
1 to 2 cups sliced strawberries
3 Tbsp red wine vinegar
3 Tbsp olive oil
4 tsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.
Toast the almonds in the oven or a frying pan until they are brown and fragrant.
Divide the spinach into 4 large servings or 6 small. Sprinkle the feta, onion, quinoa, strawberries and toasted almonds evenly over the salads.
Whisk the vinegar, oil, honey and Dijon mustard in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.
