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.
Ingredients
Scale
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
Instructions
- 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.
- Drain Quinoa: Rinse the cooked quinoa again and drain it well by pressing in the sieve to remove excess water, ensuring a fluffy texture.
- 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.
- 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.
- 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.
- Store Remaining Salad: Transfer the remaining salad to an airtight container and keep chilled for up to three days.
- 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
