Quinoa Salad Featuring Veggies, Almonds, and Raisins
This vibrant salad combines the nutty flavor of quinoa with crunchy almonds, sweet raisins, and fresh veggies for a refreshing and healthy meal. It’s perfect as a quick lunch or a light dinner that’s packed with texture and taste.
Prep Time15 min
Cook Time20 min
Total Time35 min
Difficulty
Medium
Cooking Tips
Rinse the quinoa well before cooking to remove its natural bitterness.
Toast the almonds lightly to bring out their flavor and add extra crunch.
Let the quinoa cool completely before mixing to keep the salad fresh and prevent sogginess.
Ingredients
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Why You'll Keep Making This
This salad is a perfect blend of nutty quinoa, crunchy almonds, and sweet raisins. It offers a great balance of flavors and textures. Plus, it’s packed with nutrients, making it a healthy and satisfying meal.
Step 1
Warm 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, until they’re nicely toasted and smelling amazing. Meanwhile, bring the vegetable stock and quinoa to a boil in a saucepan. Once boiling, turn the heat down to low, cover, and let it simmer gently for 15 to 20 minutes, or until the quinoa is tender and has soaked up all the liquid. Transfer the cooked quinoa to a bowl and chill it in the fridge for about half an hour.
Step 2
When the quinoa is cool, toss in the toasted almonds, chopped 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 the flavors come together nicely, and you’re ready to serve.
25
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Ideas To Try
Serve this salad chilled or at room temperature for the best taste. It pairs well with grilled chicken or fish. You can also enjoy it as a light lunch on its own or add a dollop of yogurt for creaminess.
How To Preserve This Dish
Store the salad in an airtight container in the refrigerator. It will stay fresh for up to three days. Keep any dressing separate if possible to maintain the salad’s texture until ready to serve.
Frequently Asked Questions
Can I use water instead of vegetable stock for cooking the quinoa?
Yes, you can use water, but vegetable stock adds more flavor to the quinoa.
How do I know when the quinoa is fully cooked?
The quinoa is done when it’s tender and has absorbed all the liquid, usually after 15-20 minutes of simmering.
Can I toast the almonds on the stovetop instead of the oven?
Yes, you can toast them in a dry skillet over medium heat for a few minutes, stirring frequently to avoid burning.
Is it okay to use dried parsley instead of fresh?
Fresh parsley is best for flavor and texture, but dried can be used in a pinch—use less, as it’s more concentrated.
Can I prepare this salad in advance?
Yes, it tastes great chilled and can be made a few hours ahead or the day before serving.
What can I substitute for feta cheese if I’m allergic or vegan?
You can use a vegan cheese alternative or omit it altogether for a dairy-free option.
How long will the salad keep in the refrigerator?
It will stay fresh for up to 3 days when stored in an airtight container.
Can I add other vegetables to this salad?
Absolutely! Feel free to add veggies like carrots, zucchini, or avocado to suit your taste.
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