This colorful and nutritious salad combines crunchy almonds, sweet raisins, and fresh vegetables with fluffy quinoa for a refreshing meal. It's perfect for a quick lunch or a light dinner that’s both satisfying and healthy.
Start by heating 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.
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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.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Toast the almonds lightly to enhance their flavor and crunch.
- Use fresh, crisp vegetables for the best texture contrast.
Why you’ll love it
This salad is a wonderful mix of textures and flavors. The nuttiness of almonds pairs perfectly with sweet raisins, while the vegetables add freshness and crunch. It’s a healthy and satisfying dish that works well for any meal.
Serving ideas
Serve chilled or at room temperature for a refreshing taste. It pairs nicely with grilled chicken or fish but is also delicious on its own as a light lunch or side dish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. The salad will keep well for up to three days but is best enjoyed fresh to maintain the crunch of the vegetables and nuts.
