Nutty Quinoa Salad with Vegetables and Raisins

Step 1

Start by heating 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, just until they’re nicely toasted and smelling nutty. While those are toasting, bring the vegetable stock and quinoa to a boil in a saucepan. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer gently for 15 to 20 minutes, until the quinoa is tender and the liquid is absorbed. Transfer the cooked quinoa to a bowl and chill it in the fridge for about half an hour. When the quinoa is cool, toss in the toasted almonds, 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 all the flavors come together.