veggie, almond, and raisin quinoa salad

Ingredients

• Servings: 12
• 1/2 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
• 3/4 cup crumbled feta cheese
• 1/2 cup raisins
• 1/4 cup chopped black olives
• 4 scallions, and light green parts, chopped
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). spread almonds a baking sheet.
• bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
• 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.
• mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
• whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.