Almond, Raisin, and Vegetable Quinoa Salad

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

Step 1

Heat your oven to 350°F. 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 delicious. Meanwhile, bring the vegetable stock to a boil in a saucepan, then add the quinoa. Turn the heat down to medium-low, cover the pot, and let it simmer for 15 to 20 minutes, or until the quinoa is tender and has absorbed all the liquid. Once it’s done, transfer the quinoa to a bowl and chill it in the fridge for about half an hour.

Step 2

When the quinoa is cool, toss it together with the toasted almonds, cucumber, tomatoes, parsley, orange bell pepper, feta, raisins, olives, and scallions. In a small bowl, whisk the lemon juice and olive oil until combined, then drizzle it over the salad. Give everything a good stir so the flavors come together and the quinoa is nicely coated.