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Quinoa Salad with Almonds & Raisins

Servings 8


  • 2 cups raw quinoa (or 3 cups pre-cooked quinoa)
  • 4 cups water, chicken, or veggie stock
  • 2 tsp. curry powder
  • 1 cup diced red bell powder
  • 1 cup toasted almond silvers
  • 1 cup raisins
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh mint, chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup seasoned rice wine vinegar
  • 2 Tbsp. olive oil


  • Thoroughly rinse the quinoa to remove any bitter taste.
  • Place the quinoa, water (or stock) and curry powder in a medium sauce pan with a lid and bring to a boil. Cover and cook for 15 minutes. After 15 minutes, remove from heat and let sit, with the lid on, for 5 minutes. Remove the lid, fluff the quinoa, and set aside to cool.
  • In a large bowl, combine the peppers, onion, raisins, almonds mint, and parsley. Stir in the quinoa.
  • Combine the rice wine vinegar with the oil and then gently stir into the salad.
  • Refrigerate to let all the flavors mingle.