- 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, white and light green parts, chopped
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto 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.
03/24/2018
recipepes.com
Veggie, Almond, and Raisin Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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