Quinoa Salad Featuring Veggies, Almonds, and Raisins

Ingredients 0/13

Step 1

Warm your oven to 350°F (175°C). Spread the almonds out on a baking sheet and pop them in the oven for about 5 to 10 minutes, until they’re nicely toasted and smelling amazing. Meanwhile, bring the vegetable stock and quinoa to a boil in a saucepan. Once boiling, turn the heat down to low, cover, and let it simmer gently for 15 to 20 minutes, or until the quinoa is tender and has soaked up all the liquid. Transfer the cooked quinoa to a bowl and chill it in the fridge for about half an hour.

Step 2

When the quinoa is cool, toss in the toasted almonds, chopped cucumber, tomatoes, parsley, orange bell pepper, feta, raisins, olives, and scallions. In a small bowl, whisk together the lemon juice and olive oil, then drizzle it over the salad. Give everything a good stir so the flavors come together nicely, and you’re ready to serve.