Veggie, Almond, and Raisin Quinoa Salad

Veggie, Almond, and Raisin Quinoa Salad


"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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1 h 5 m servings 282 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 4
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I doubled the Cucumber portion and used sliced almonds with dried cranberries in addition to the raisins for flavor contrast. This was delicious and I will definitely be making it again!

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 ...

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...

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 ...

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