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
Scale
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.
