Salmon with a Sweet Glaze
◷ 10 min
LunchReader rated
Quinoa Salad with Veggies, Almonds, and Raisins
This refreshing quinoa salad is packed with colorful veggies, crunchy almonds, and sweet raisins for a perfect balance of flavors and textures. It’s a simple, healthy dish that’s great for a quick lunch or light dinner.
◷35 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Toast the Almonds
Start by heating your oven to 350°F (175°C). Spread the almonds out on a baking sheet and toast them in the oven for about 5 to 10 minutes, until they’re lightly browned and smell nutty.
2
Cook and Cool Quinoa
While the almonds are toasting, bring the vegetable stock and quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to low, cover the pot, and let it simmer gently until the quinoa is tender and all the liquid is absorbed, about 15 to 20 minutes. Transfer the cooked quinoa to a bowl and pop it in the fridge to cool for around half an hour.
3
Mix in Fresh Ingredients
Once the quinoa is chilled, toss in the toasted almonds along with the cucumber, tomatoes, parsley, orange bell pepper, feta, raisins, olives, and scallions.
4
Toss with Dressing
Whisk together the lemon juice and olive oil in a small bowl, then pour the dressing over the salad. Give everything a good stir so the quinoa and veggies get nicely coated with the dressing.
Why You’ll Love This Recipe
This salad is a vibrant mix of textures and flavors. The nutty quinoa pairs perfectly with crunchy almonds and sweet raisins. It’s both healthy and satisfying, making it a great choice for any meal.
Serving Suggestions
Serve this salad chilled or at room temperature. It works well as a light lunch or a side dish alongside grilled chicken or fish. Adding a squeeze of fresh lemon juice just before serving brightens all the flavors.
Storage Tips
Store the salad in an airtight container in the refrigerator. It will keep well for up to three days. For best texture, add the almonds just before serving to maintain their crunch.
