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