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.



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.


Per Serving: 282 calories; protein 7.5g; carbohydrates 30.2g; fat 15.4g; cholesterol 8.3mg; sodium 292mg.

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