Description
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.
Ingredients
- ½ cup sliced almonds
- 4 cups vegetable stock
- 2 cups quinoa
- 1 English cucumber, diced
- 15 grape tomatoes, quartered
- 1 bunch fresh flat-leaf parsley, stemmed and leaves finely chopped
- 1 orange bell pepper, diced
- ¾ cup crumbled feta cheese
- ½ cup raisins
- ¼ cup chopped black olives
- 4 scallions, white and light green parts, chopped
- ½ cup fresh lemon juice
- ½ cup olive oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 12