Veggie, Almond, and Raisin Quinoa Salad

Step 1
Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.

Step 2
Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.

Step 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.

Step 4
Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.

Step 5
Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.