Quinoa Salad with Shredded Greens & Raisins Recipe

Introduction

This vibrant quinoa salad combines the hearty texture of shredded cavolo nero with sweet raisins and creamy avocado, all brought together by a tangy balsamic dressing. It’s a nutritious, flavorful dish perfect for a light lunch or a satisfying side.

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. Cook it for 20 minutes following the package instructions. Once cooked, leave it to rest for 5 minutes, then rinse again and drain well by pressing gently in the sieve.
2. Step 2: In a large bowl, mix the balsamic vinegar and olive oil. Add the shredded cavolo nero and massage it with your hands in the dressing to soften the greens.
3. Step 3: Add the drained quinoa, finely chopped red onion, chopped green pepper, and raisins to the bowl. Toss everything well to combine.
4. Step 4: Spoon half of the salad onto plates. Scatter over half of the chopped avocado and crumble half of the vegetarian feta on top. Toss gently to combine these ingredients.
5. Step 5: Chill the remaining salad in the refrigerator for up to three days. Before serving the rest, top with the remaining chopped avocado and crumbled feta.

Tips & Variations

• For extra crunch, add toasted pine nuts or walnuts.
• Substitute cavolo nero with kale or spinach if preferred.
• Try swapping the raisins for dried cranberries or chopped dried apricots for a different sweet note.
• If you want a vegan version, replace the vegetarian feta with a dairy-free cheese or omit it altogether.

Storage

Store the salad in an airtight container in the refrigerator for up to three days. Keep avocado and feta separate if possible and add them fresh before serving to prevent browning. Reheat the quinoa component slightly if desired, but this salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular feta instead of vegetarian feta?

Yes, regular feta works well in this recipe and adds a tangy flavor. Use your preferred type based on dietary preferences.

Is it necessary to rinse the quinoa twice?

Rinsing quinoa helps remove its natural coating called saponin, which can taste bitter. The second rinse after cooking ensures a fluffier texture and removes any excess starch or residue.

Quinoa Salad with Shredded Greens & Raisins Recipe

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★★★★★

4.5 from 63 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh and nutritious quinoa salad featuring tender shredded cavolo nero, sweet raisins, crunchy bell pepper, creamy avocado, and crumbled vegetarian feta, all tossed in a tangy balsamic and olive oil dressing. This vibrant salad is perfect as a light lunch or a wholesome side dish and can be enjoyed immediately or chilled for later.

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Ingredients

Scale 1x2x3x

Salad Base

• 150g quinoa
• 200g cavolo nero, shredded
• 1 red onion, finely chopped
• 1 green pepper, deseeded and chopped into small pieces
• 30g raisins

Dressing

• 3 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil

Toppings

• 2 small avocados, chopped
• 40g vegetarian feta

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Instructions

1. Rinse and cook quinoa: Rinse the quinoa in a sieve under running water until the water runs clear to remove its natural bitterness. Cook the quinoa for 20 minutes following the package instructions. Once cooked, leave it to rest for 5 minutes to allow steam to finish cooking the grains. Rinse again under cold water and drain thoroughly by pressing in the sieve to cool and prevent clumping.
2. Prepare the cavolo nero: In a large bowl, mix the balsamic vinegar and extra virgin olive oil. Add the shredded cavolo nero and massage the dressing into the greens with your hands to soften them. This helps to tenderize the tougher leaves and infuse flavor.
3. Combine salad ingredients: Add the cooled quinoa, finely chopped red onion, green pepper pieces, and raisins to the bowl with the dressed cavolo nero. Toss everything well to ensure even distribution of ingredients and flavors.
4. Assemble and serve: Spoon half of the salad onto plates. Top with one chopped avocado and crumble half of the vegetarian feta over it. Toss gently to combine. The remaining salad can be chilled in the fridge for up to three days. When ready to serve again, top with the remaining avocado and feta for a fresh finish.

Notes

• Rinsing quinoa twice helps remove its bitter saponin coating and cools it down for the salad.
• Massaging cavolo nero softens this hearty green for a better salad texture.
• This salad can be prepared in advance and stored in the fridge for up to three days.
• Vegetarian feta adds creaminess and a tangy flavor, but can be omitted or replaced with nuts for a vegan option.
• Avocados should be added just before serving to prevent browning.

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

Keywords: quinoa salad, cavolo nero salad, vegetarian salad, healthy salad, avocado salad, balsamic vinaigrette