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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
