Veggie, Almond, and Raisin Quinoa Salad

The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often eat it alone as a meal. I've also served this as a side dish with bbq chicken or lamb shish-kabobs.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 282 Calories

Ingredients

• ½ cup sliced almonds
• ½ cup raisins
• ½ cup olive oil
• ½ cup fresh lemon juice
• ¼ cup chopped black olives
• 4 cups vegetable stock
• ¾ cup crumbled feta cheese
• 1 orange bell pepper, diced
• 2 cups quinoa
• 1 English cucumber, diced
• 15 grape tomatoes, quartered
• 1 bunch fresh flat-leaf parsley, stemmed and leaves finely chopped
• 4 scallions, white and light green parts, chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.

Step 2

Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.

Step 3

Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.

Step 4

Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.

Step 5

Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.