Quinoa Salad with Shredded Greens, Raisins, and Feta Recipe

Introduction

This vibrant quinoa salad combines tender shredded cavolo nero, sweet raisins, and creamy avocado for a refreshing and nutritious meal. Balanced with tangy balsamic dressing and topped with vegetarian feta, it’s perfect for a light lunch or side dish.

Ingredients

• 150g quinoa
• 3 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 200g cavolo nero, shredded
• 1 red onion, finely chopped
• 1 green pepper, deseeded and chopped into small pieces
• 30g raisins
• 2 small avocados, chopped
• 40g vegetarian feta

Instructions

1. Step 1: Rinse the quinoa in a sieve under running water until the water runs clear, then cook according to the package instructions for about 20 minutes. Let it rest for 5 minutes, then rinse again and drain well by pressing in the sieve.
2. Step 2: In a large bowl, combine the balsamic vinegar and olive oil. Add the shredded cavolo nero and massage the leaves with your hands to soften them and help absorb the dressing.
3. Step 3: Add the cooked quinoa, finely chopped red onion, green pepper, and raisins to the bowl. Toss everything well to combine.
4. Step 4: Divide half of the mixture onto plates. Scatter over one chopped avocado and crumble half the vegetarian feta on top, then toss gently.
5. Step 5: Keep the remaining salad chilled in an airtight container for up to three days. When ready to serve, top with the remaining chopped avocado and feta before enjoying.

Tips & Variations

• For extra crunch, add toasted pine nuts or sunflower seeds just before serving.
• Swap cavolo nero for kale or spinach if preferred.
• Use fresh lemon juice instead of balsamic vinegar for a lighter citrus flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to three days. Keep the avocado and feta separate until serving to prevent browning and maintain freshness. Re-toss the salad gently before serving if it has been chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the quinoa salad in advance?

Yes, the salad keeps well for up to three days when refrigerated. Add avocado and feta just before serving for the best texture and flavor.

Is this salad suitable for vegans?

This recipe uses vegetarian feta, which may contain dairy. To make it vegan, substitute the feta with a vegan cheese or omit it altogether.

Quinoa Salad with Shredded Greens, Raisins, and Feta Recipe

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★★★★★

4.6 from 145 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious quinoa salad featuring shredded cavolo nero, sweet raisins, crunchy green pepper, creamy avocado, and crumbled vegetarian feta, all tossed in a tangy balsamic vinaigrette. This refreshing salad is perfect for a healthy lunch or light dinner, offering a delightful balance of textures and flavors.

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Ingredients

Scale 1x2x3x

Quinoa

• 150g quinoa

Dressing and Vegetables

• 3 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 200g cavolo nero, shredded
• 1 red onion, finely chopped
• 1 green pepper, deseeded and chopped into small pieces
• 30g raisins

Additional Toppings

• 2 small avocados, chopped
• 40g vegetarian feta

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Instructions

1. Rinse and Cook Quinoa: Rinse the quinoa thoroughly in a sieve under running water until the water runs clear to remove any bitterness. Cook the quinoa for 20 minutes according to the package instructions, then leave it to rest for 5 minutes.
2. Drain Quinoa: Rinse the cooked quinoa again and drain it well by pressing in the sieve to remove excess water, ensuring a fluffy texture.
3. Prepare Dressing and Cavolo Nero: In a large bowl, combine the balsamic vinegar and extra virgin olive oil. Add the shredded cavolo nero and massage the greens with your hands in the dressing to soften them and infuse flavor.
4. Combine Salad Ingredients: Add the drained quinoa, finely chopped red onion, chopped green pepper, and raisins to the bowl with cavolo nero and toss everything well to combine evenly.
5. Plate and Add Toppings: Spoon half of the salad mixture onto plates. Scatter half of the chopped avocado over each plate and crumble half of the vegetarian feta on top, then toss gently to mix.
6. Store Remaining Salad: Transfer the remaining salad to an airtight container and keep chilled for up to three days.
7. Serve: When ready to serve, top the plated salad with the remaining chopped avocado and crumbled feta, then enjoy.

Notes

• Massaging the cavolo nero softens the tough leaves, making them more enjoyable to eat raw in the salad.
• Rinsing cooked quinoa after cooking helps cool it down and remove any residual starch, resulting in a better salad texture.
• This salad can be prepared ahead and stored refrigerated safely for up to three days.
• You can substitute vegetarian feta with dairy feta if preferred.
• Ensure to deseed the green pepper for a milder salad without bitterness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: quinoa salad, cavolo nero salad, vegetarian quinoa recipe, healthy salad with avocado, feta and raisins, balsamic vinaigrette salad