There’s something truly delightful about a fresh, vibrant salad that’s as nourishing as it is flavorful, and this Quinoa Salad with Shredded Greens, Raisins, and Lemon Dressing Recipe fits the bill perfectly. Imagine tender quinoa mingling with crisp shredded greens, the sweet surprise of raisins, and a bright, zesty lemon dressing that ties everything together. It’s a refreshing, wholesome dish that’s easy to make and even easier to love, whether for lunch, dinner, or a cheerful side at your next gathering.
Ingredients You’ll Need
Simple, wholesome ingredients come together effortlessly in this recipe, each contributing an essential note to the overall harmony of flavors, textures, and colors. From the nutty quinoa to the tangy lemon dressing, every component plays a vital role in making this salad truly special.
- Quinoa (1 cup uncooked): The hearty, nutty base of the salad, packed with protein to keep you full and satisfied.
- Shredded mixed greens (4 cups): A colorful mix of kale, spinach, and collards brings deep green color, crunch, and a nutrient boost.
- Golden raisins (1/3 cup): These little bites add a natural sweetness and chewy texture that contrast beautifully with the greens.
- Red onion (1 small, finely diced): Adds a sharp, slightly spicy note and a pop of vibrant color.
- Fresh parsley (1/4 cup, chopped): Lightens and freshens with its bright, herbaceous flavor.
- Olive oil (3 tablespoons): Forms the rich, smooth base of the citrus dressing, bringing everything together.
- Lemon juice (2 tablespoons): Adds brightness and a lively tang that wakes up the whole salad.
- Maple syrup or honey (1 teaspoon): Balances acidity with a subtle touch of sweetness, rounding out the dressing.
- Salt and pepper (to taste): Essential for elevating the flavors and creating harmony in every bite.
How to Make Quinoa Salad with Shredded Greens, Raisins, and Lemon Dressing Recipe
Step 1: Prepare the Quinoa
Start by filling a saucepan with water and bring it to a boil. While waiting, get your mixing bowl ready to assemble your salad. Rinse the quinoa thoroughly under cold water with a fine mesh strainer to remove any bitterness and then add it to the boiling water. Cooking quinoa is straightforward and fast—about 12 to 15 minutes until it becomes tender but not mushy.
Step 2: Cool and Fluff the Quinoa
Once cooked, drain any excess water if needed. Spread your quinoa on a tray or leave it in a bowl to cool slightly. Give it a gentle fluff with a fork to keep the grains light and airy, which will ensure your salad has a nice texture and the dressing soaks in evenly.
Step 3: Combine the Greens and Add-ins
Grab a large bowl and toss together the shredded mixed greens, finely diced red onion, chopped parsley, and golden raisins. If you have a moment, you can plump the raisins in a splash of warm water beforehand to boost their chewiness and sweetness, but this is entirely optional.
Step 4: Mix in the Quinoa
Add the warm quinoa to the bowl of greens and toss everything together gently but thoroughly. The warmth of the quinoa helps to slightly wilt the greens, softening the texture while keeping that wonderful freshness intact.
Step 5: Make and Add the Lemon Dressing
In a small jar or bowl, whisk together olive oil, fresh lemon juice, maple syrup or honey, salt, and pepper. Drizzle this vibrant dressing over your salad and toss well to coat every leaf and grain with its zesty goodness.
Step 6: Taste and Adjust Seasonings
Give your salad a careful taste and adjust seasoning as needed. A little extra salt, a squeeze more lemon, or a pinch of pepper can make all the difference. Serve this delightful salad chilled or at room temperature depending on your mood—it truly shines either way.
How to Serve Quinoa Salad with Shredded Greens, Raisins, and Lemon Dressing Recipe
Garnishes
Fresh garnishes such as a sprinkle of toasted nuts or seeds (think almonds, walnuts, or pumpkin seeds) add crunch and a nutty layer to the salad. A few lemon zest curls or chopped fresh herbs like mint or basil can also brighten up the presentation and add bursts of flavor.
Side Dishes
This quinoa salad pairs beautifully with roasted chicken, grilled fish, or even a hearty stew. It’s a versatile side that can stand up to both light and robust mains, making it great for weeknight dinners or weekend dinner parties alike.
Creative Ways to Present
Serve the salad in individual mason jars for a grab-and-go lunch or portion it onto plates with wedges of lemon on the side for guests to customize their tanginess. You can also scoop it into colorful lettuce cups for an elegant, bite-sized appetizer.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve freshness and prevent the greens from wilting excessively. The quinoa will absorb the dressing flavors over time, making each bite even more delicious.
Freezing
Freezing is not recommended for this quinoa salad because the texture of fresh greens and raisins can suffer from thawing. It’s best enjoyed fresh or refrigerated for a short period instead.
Reheating
Since this is a salad meant to be eaten chilled or at room temperature, reheating is not necessary. If you prefer it a little warmer, simply let it sit out for 15 to 20 minutes before serving, allowing the flavors to meld without losing the fresh crunch.
FAQs
Can I use other types of greens instead of kale and spinach?
Absolutely! This salad is very forgiving and works well with any greens you enjoy, such as arugula, Swiss chard, or even romaine lettuce for a milder crunch.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this salad a great option for anyone with gluten sensitivities or celiac disease.
Can I prepare the dressing in advance?
Definitely! The lemon dressing can be whisked up a day ahead and stored separately in the fridge. Just give it a good shake or stir before tossing with the salad.
How can I make this salad vegan?
The recipe is already vegan-friendly as written, especially if you use maple syrup instead of honey in the dressing to keep it fully plant-based.
What can I add to make this salad more filling?
For added protein and heartiness, try tossing in roasted chickpeas, grilled chicken strips, or some crumbled feta cheese (if you’re not vegan). These twists transform the salad into a satisfying main dish.
Final Thoughts
This Quinoa Salad with Shredded Greens, Raisins, and Lemon Dressing Recipe is one of those joyful dishes that brightens up any meal with its perfect balance of flavors and textures. It’s easy to make, wonderfully nutritious, and endlessly adaptable. I can’t recommend it enough—whether you’re new to quinoa or a longtime fan, this salad deserves a spot in your kitchen rotation. Go on, give it a try and enjoy every vibrant, delicious bite!
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Quinoa Salad with Shredded Greens, Raisins, and Lemon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious quinoa salad featuring a medley of shredded greens, sweet golden raisins, and a zesty lemon dressing. This easy-to-make salad offers a delightful combination of textures and flavors perfect for a light lunch or side dish.
Ingredients
Salad Ingredients
- 1 cup uncooked quinoa
- 4 cups shredded mixed greens (kale, spinach, collards, or a combo)
- 1/3 cup golden raisins
- 1 small red onion, finely diced
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
- Prepare boiling water: Fill a saucepan with water and bring it to a boil, and set a mixing bowl ready to use.
- Cook quinoa: Rinse the quinoa thoroughly in a fine mesh strainer, then add it to the boiling water. Cook according to the package instructions, about 12–15 minutes, until the quinoa is tender.
- Drain and cool quinoa: Drain the cooked quinoa if necessary and spread it on a tray or bowl to cool slightly. Fluff the quinoa gently with a fork while warm to keep it light and separated.
- Mix salad ingredients: In a large bowl, combine the shredded mixed greens, finely diced red onion, chopped parsley, and golden raisins, optionally plumped for extra chewiness.
- Combine quinoa and greens: Add the slightly warm quinoa to the mixed greens and toss everything thoroughly to combine the textures and flavors.
- Prepare and add dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, maple syrup or honey, salt, and pepper to make a bright, citrusy dressing. Drizzle it over the salad and toss well to evenly coat all the ingredients.
- Adjust and serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve the quinoa salad chilled or at room temperature for best flavor.
Notes
- You can plump the raisins by soaking them in warm water for 10 minutes before adding to the salad, enhancing their chewiness.
- This salad keeps well in the refrigerator for up to 3 days, making it excellent for meal prep.
- Feel free to substitute the greens with your favorite leafy vegetables or add toasted nuts for extra crunch.
- For a vegan option, use maple syrup instead of honey in the dressing.
