Veggie, Almond, and Raisin Quinoa Salad Recipe - Allrecipes.com
Veggie, Almond, and Raisin Quinoa Salad Recipe
  • READY IN ABOUT hrs

Veggie, Almond, and Raisin Quinoa Salad

Recipe by  

"The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often eat it alone as a meal. I've also served this as a side dish with bbq chicken or lamb shish-kabobs."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
  2. Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
  3. 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.
  4. Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
  5. Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If you can get sheep's milk feta, use that.
  • You can add salt and ground black pepper to taste, if desired.
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Reviews More Reviews

Jun 28, 2014

This is my go-to quinoa salad, which I make often during the summer months. If you can find sheep's milk feta, I would suggest you try it in this salad, it's not as sharp tasting as goat's milk feta, and I find it has a slightly creamier texture. Another variation to this recipe would also be to use half a bunch each of minced fresh cilantro leaves and parsley.

 
Aug 08, 2014

I've been looking for lunch-time salad recipes for my husband and me. This has been our absolute favorite. It's both filling and delicious - and makes enough to last a week! I've been adding spinach (probably 3 cups-ish of fresh baby spinach) to the recipe, which adds some bulk to make it a meal on it's own. I've found that almost any veggies I have on hand can easily be added to the recipe (avocado, celery, carrots, etc.). I've also subbed pecans for almonds when I rand out of almonds. Super forgiving recipe!

 

3 Ratings

Aug 03, 2014

My family loves quinoa but this was my first time making it. Loved it. Did not add the olives or green onions. Next time I may do so. I used cows milk feta from traders joe as I'm not a fan of sheep or goat cheeses.

 

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Nutrition

  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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