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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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.

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  • Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.

  • 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.

  • Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.

  • 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.

Nutrition Facts

282 calories; protein 7.5g 15% DV; carbohydrates 30.2g 10% DV; fat 15.4g 24% DV; cholesterol 8.3mg 3% DV; sodium 292mg 12% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
08/08/2014
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! Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/08/2014
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! Read More
(2)
Rating: 5 stars
06/28/2014
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. Read More
(1)
Rating: 5 stars
09/15/2015
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! Read More
(1)
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Rating: 5 stars
08/03/2014
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. Read More