Name: Veggie, Almond, and Raisin Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Sliced almonds - ½ cup; Vegetable stock - 4 cups; Quinoa - 2 cups; English cucumber, diced - 1; Grape tomatoes, quartered - 15; Fresh flat-leaf parsley, stemmed and leaves finely chopped - 1 bunch; Orange bell pepper, diced - 1; Crumbled feta cheese - ¾ cup; Raisins - ½ cup; Chopped black olives - ¼ cup; Scallions, white and light green parts, chopped - 4; Fresh lemon juice - ½ cup; Olive oil - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Veggie, Almond, and Raisin Quinoa Salad

1. Sliced almonds - ½ cup

2. Vegetable stock - 4 cups

3. Quinoa - 2 cups

4. English cucumber, diced - 1

5. Grape tomatoes, quartered - 15

6. Fresh flat-leaf parsley, stemmed and leaves finely chopped - 1 bunch

7. Orange bell pepper, diced - 1

8. Crumbled feta cheese - ¾ cup

9. Raisins - ½ cup

10. Chopped black olives - ¼ cup

11. Scallions, white and light green parts, chopped - 4

12. Fresh lemon juice - ½ cup

13. Olive oil - ½ cup

How to cook deliciously - Veggie, Almond, and Raisin Quinoa Salad

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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