Quinoa salad with shredded greens & raisins
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my go to salads when I need something nutritious but don't have much time. The whole thing comes together in about half an hour, and honestly most of that is just cooking the quinoa. I love using cavolo nero because it's so hearty and packed with calcium, which is great for keeping your bones strong. The combination of chewy raisins, creamy avocado, and tangy feta creates this perfect balance of flavors and textures, and the balsamic vinegar brings everything together beautifully. It's become a weeknight favorite at my house because it's simple, filling, and keeps well in the fridge.
Ella x
Ingredients
- 150 gquinoa
- 3 tbspbalsamic vinegar
- 2 tbspextra virgin olive oil
- 200 gcavolo nero shredded
- 11 red onion finely chopped
- 11 green pepper deseeded and chopped into small pieces
- 30 graisins
- 2 smallavocados chopped
- 40 gvegetarian feta
Detail level
Instructions
- 1
Rinse the quinoa in a sieve under running water until the water runs clear, then cook for 20 mins following pack instructions. Leave to rest for 5 mins. Rinse again and drain well by pressing in the sieve.
- 2
Meanwhile, put the vinegar and oil in a large bowl, add the cavolo nero and massage in the dressing with your hands to soften it.
- 3
Add the quinoa, onion, pepper and raisins, then toss well. Spoon half onto plates, scatter over 1 chopped avocado, crumble in half the feta and toss. The remainder will keep chilled for up to three days. Top with the remaining avocado and feta, then serve.
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