Veggie, Almond, and Raisin Quinoa Salad

Name: Veggie, Almond, and Raisin Quinoa Salad
Cook time: 20 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: ½ cup sliced almonds; 4 cups vegetable stock; 2 cups quinoa; 1 English cucumber, diced; 15 grape tomatoes, quartered; 1 bunch fresh flat-leaf parsley, stemmed and leaves finely chopped; 1 orange bell pepper, diced; ¾ cup crumbled feta cheese; ½ cup raisins; ¼ cup chopped black olives; 4 scallions, white and light green parts, chopped; ½ cup fresh lemon juice; ½ cup olive oil

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.

INGRIDIENT

½ cup sliced almonds

4 cups vegetable stock

2 cups quinoa

1 English cucumber, diced

15 grape tomatoes, quartered

1 bunch fresh flat-leaf parsley, stemmed and leaves finely chopped

1 orange bell pepper, diced

¾ cup crumbled feta cheese

½ cup raisins

¼ cup chopped black olives

4 scallions, white and light green parts, chopped

½ cup fresh lemon juice

½ cup olive oil

DIRECTION

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.