Name: Quinoa Salad with Shredded Greens, Raisins, and Avocado Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 150g quinoa; 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; 3 tbsp balsamic vinegar; 2 tbsp extra virgin olive oil

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Introduction

This quinoa salad with shredded greens and raisins is a fresh and nutritious dish perfect for lunch or a light dinner. Packed with vibrant vegetables, creamy avocado, and a tangy balsamic dressing, it’s both satisfying and easy to prepare.

Two white round plates sit on a white marbled textured surface. The main plate at the center shows a salad base made of chopped dark green kale mixed with small bits of red onion, green celery, tiny beige quinoa grains, and dark brown raisins scattered throughout. On top of this colorful salad layer are several slices of bright green avocado, thinly sliced and fanned out. White crumbles of cheese are sprinkled over the avocado and salad. A silver fork rests on the right side of the main plate. Part of another white plate with the same salad and avocado arrangement is visible on the left side with a silver fork placed on top. The light is bright and natural, highlighting the fresh textures of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Rinse the quinoa under running water in a sieve until the water runs clear. Cook according to the package instructions, usually about 20 minutes. Once cooked, leave to rest for 5 minutes, then rinse again and press the quinoa in the sieve to drain thoroughly.
Step 2: In a large bowl, combine the balsamic vinegar and olive oil. Add the shredded cavolo nero and massage the dressing into the leaves with your hands until they soften.
Step 3: Add the cooked quinoa, finely chopped red onion, chopped green pepper, and raisins to the bowl. Toss everything well to combine evenly.
Step 4: Spoon half of the salad onto serving plates. Scatter half of the chopped avocado and crumble half of the vegetarian feta on top, then toss lightly.
Step 5: Chill the remaining salad mixture in the fridge for up to three days. When ready to serve, top the plates with the remaining avocado and feta, then enjoy immediately.

Tips & Variations

For extra crunch, add toasted nuts or seeds like pine nuts or pumpkin seeds.
If cavolo nero is unavailable, you can substitute with kale or spinach.
Try swapping raisins for dried cranberries or chopped apricots for a different fruity sweetness.
Adding a squeeze of fresh lemon juice can brighten the flavors even more.

Storage

Store the leftover salad (without avocado and feta) in an airtight container in the refrigerator for up to three days. Add avocado and feta just before serving to keep them fresh and avoid browning. Reheat quinoa portions gently or enjoy cold as a refreshing salad.

How to Serve

A white plate holds a fresh salad with multiple layers: the base layer is a mix of finely chopped kale, light yellow quinoa, diced green celery, and small pieces of red onion, all mixed evenly. Dark brown raisins are scattered throughout this mixture. On top of the salad, there are two sections of sliced avocado, bright green and smooth in texture, neatly laid in the center. White crumbled cheese is sprinkled over the avocado and salad, adding contrast. A metal fork rests on the edge of the plate. The background is a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the quinoa and dressing in advance and mix them with the veggies. Keep avocado and feta separate until serving to maintain freshness.

Is this salad suitable for vegans?

This recipe uses vegetarian feta, which contains dairy. For a vegan option, substitute with a plant-based feta alternative or omit the cheese altogether.