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

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.