Description
A vibrant and nutritious quinoa salad featuring tender shredded cavolo nero, sweet raisins, creamy avocado, and crumbled vegetarian feta, all tossed in a tangy balsamic and olive oil dressing. This wholesome salad is perfect as a light lunch or a refreshing side dish, offering a delightful mix of textures and flavors.
Ingredients
Scale
Salad 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
Dressing
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Instructions
- Prepare the Quinoa: Rinse the quinoa thoroughly under running water using a sieve until the water runs clear to remove any bitterness. Cook the quinoa 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 to remove excess moisture.
- Massage the Greens: In a large bowl, combine the balsamic vinegar and extra virgin olive oil. Add the shredded cavolo nero and massage the dressing into the leaves using your hands until they soften, which helps to mellow the greens’ texture and flavor.
- Combine Salad Ingredients: Add the drained quinoa, finely chopped red onion, chopped green pepper, and raisins to the bowl with the dressed cavolo nero. Toss everything well to ensure even distribution of flavors.
- Assemble and Serve: Spoon half of the salad mixture onto serving plates. Scatter half the chopped avocado over this, then crumble half the vegetarian feta on top and toss gently. The remaining salad can be stored chilled for up to three days. Just before serving, top the plated salad with the remaining avocado and feta, then serve immediately.
Notes
- Rinsing quinoa before and after cooking helps remove saponins and excess starch for a cleaner taste and texture.
- Massaging the cavolo nero softens the tough greens, making them more palatable in raw salads.
- For extra protein, consider adding chickpeas or nuts if desired.
- This salad can be prepared ahead and stored in the fridge for up to three days, making it perfect for meal prep.
- Use ripe avocados for the creamiest texture and best flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: quinoa salad, cavolo nero, vegetarian feta, avocado salad, healthy salad, balsamic dressing, quinoa recipe, Mediterranean salad
