If you’re craving a salad that bursts with vibrant flavors, exciting textures, and wholesome nutrition, the Quinoa Salad with Shredded Greens and Raisins Recipe is just the ticket. This dish masterfully blends nutty quinoa with finely shredded greens and the sweet chewiness of golden raisins, creating a harmony that feels both fresh and comforting. Each bite delivers a punch of color, crunch, and a subtle tang from a homemade citrus dressing that makes this salad a standout whether as a light lunch or a side dish for dinner. Trust me, once you try this recipe, it’s going to be a repeat favorite that’s just as lovely served chilled on a sunny day as it is at room temperature during cozy evenings.
Ingredients You’ll Need
This Quinoa Salad with Shredded Greens and Raisins Recipe comes together with simple, wholesome ingredients that play specific and delightful roles. Each component is essential to balance the flavors, add texture, and brighten the overall experience, making the recipe both approachable and rewarding.
- Quinoa (1 cup uncooked): The hearty, nutty base of the salad that provides protein and a satisfying bite.
- Shredded mixed greens (4 cups): A mix of kale, spinach, and collards offers color, crunch, and a power-packed dose of nutrients.
- Golden raisins (1/3 cup): Adds a natural sweetness and chewy contrast that complements the greens.
- Red onion (1 small, finely diced): Brings sharpness and a splash of vibrant color for visual appeal.
- Fresh parsley (1/4 cup, chopped): Infuses a fresh, herbaceous note that lightens the salad.
- Olive oil (3 tablespoons): Forms the rich, smooth base of the dressing.
- Lemon juice (2 tablespoons): Adds brightness and tanginess to elevate the salad’s flavor profile.
- Maple syrup or honey (1 teaspoon): Balances the acidity of the lemon juice with a gentle touch of sweetness.
- Salt and pepper (to taste): Enhances and harmonizes all the flavors within the salad.
How to Make Quinoa Salad with Shredded Greens and Raisins Recipe
Step 1: Prepare to Cook the Quinoa
Start by filling a saucepan with water and bringing it to a lively boil. While waiting, have your mixing bowl ready to collect the salad ingredients later on. This initial prep helps keep the kitchen workflow smooth and stress-free.
Step 2: Rinse and Cook the Quinoa
Rinse the quinoa thoroughly in a fine mesh strainer to remove its natural coating, which can be bitter. Then, add the quinoa to the boiling water. Cook it according to package instructions, usually around 12 to 15 minutes, until the grains are tender and translucent, signaling they’re perfectly cooked.
Step 3: Cool and Fluff the Quinoa
Once cooked, drain the quinoa if necessary, then spread it on a tray or in a bowl to cool just slightly. Use a fork to fluff the grains gently while they are still warm; this keeps them light and prevents clumping when mixed with the other ingredients.
Step 4: Combine the Fresh Ingredients
In your large mixing bowl, toss together the shredded mixed greens, finely diced red onion, chopped parsley, and golden raisins. You can choose to plump the raisins in warm water beforehand if you prefer a juicier burst of sweetness in every bite.
Step 5: Add Quinoa to the Greens
Pour in the slightly warm quinoa and fold it carefully into the greens mixture. The warmth of the quinoa will slightly wilt the greens just enough to meld the textures beautifully, without losing their crunch.
Step 6: Whisk Together the Dressing
In a small jar or bowl, whisk together the olive oil, lemon juice, maple syrup or honey, salt, and pepper until the dressing is well blended. Drizzle this vibrant dressing evenly over the salad and toss thoroughly to ensure every bite bursts with flavor.
Step 7: Final Taste and Serving
Give your salad a final taste and adjust salt, pepper, or lemon juice as you see fit. This Quinoa Salad with Shredded Greens and Raisins Recipe is delightful served chilled or at room temperature, making it a wonderfully flexible dish for all seasons.
How to Serve Quinoa Salad with Shredded Greens and Raisins Recipe
Garnishes
To elevate your salad, try adding toasted nuts like walnuts or almonds for an extra crunch, or sprinkle some crumbled feta or goat cheese for a creamy tang that pairs perfectly with the sweetness of the raisins.
Side Dishes
This salad shines alongside grilled chicken, baked fish, or even a hearty lentil stew, making it a versatile side that complements a wide array of main courses. It’s also wonderful paired with warm bread for a comforting meal.
Creative Ways to Present
Serve this salad in glass jars for a pretty packed lunch or arrange it artfully on a platter with edible flowers for your next dinner party. You can even stuff it into whole wheat pita pockets with some hummus for a portable and satisfying lunch option.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Quinoa Salad with Shredded Greens and Raisins Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and flavors often deepen as it sits, making it even tastier the next day.
Freezing
This particular salad doesn’t freeze well because the fresh greens and raisins change texture after thawing. For best results, prepare fresh when possible or freeze only cooked quinoa separately to use in future salads.
Reheating
Since this salad is best enjoyed cold or at room temperature, reheating is not recommended. However, if you want to enjoy the quinoa warm within the dish, heat the quinoa separately before mixing it with the greens and dressing.
FAQs
Can I use other types of greens in this quinoa salad?
Absolutely! While kale, spinach, and collards are a delicious blend, feel free to experiment with arugula, chard, or even shredded cabbage for different flavors and textures.
Do I have to rinse quinoa before cooking?
It’s highly recommended to rinse quinoa to remove its natural coating, called saponin, which can impart a bitter taste if left on during cooking.
Can I substitute raisins with other dried fruits?
Yes! Dried cranberries, chopped apricots, or cherries are excellent substitutes that bring unique sweetness and texture to the salad.
Is this salad suitable for meal prep?
Definitely. Because it holds well in the fridge and tastes great chilled, it’s a perfect choice for packing lunches or quick weeknight dinners.
How can I make the salad vegan?
This salad is naturally vegan as long as you use maple syrup instead of honey in the dressing.
Final Thoughts
There is something undeniably joyful about a dish that balances health, taste, and convenience so effortlessly. This Quinoa Salad with Shredded Greens and Raisins Recipe offers all that and more, with its crunchy greens, sweet raisins, and bright, flavorful dressing. I encourage you to make it your own and share it with loved ones—once you do, you’ll see why it’s a recipe worth returning to time and again.
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Quinoa Salad with Shredded Greens and Raisins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing quinoa salad combines the nutty flavor of quinoa with a vibrant mix of shredded greens, sweet golden raisins, and a tangy citrus dressing. Perfect as a nutritious lunch or a light side dish, it offers a delightful balance of textures and flavors, enhanced by fresh parsley, red onion, and a hint of maple syrup.
Ingredients
Salad
- 1 cup quinoa (uncooked)
- 4 cups shredded mixed greens (kale, spinach, collards, or a combination)
- 1/3 cup golden raisins
- 1 small red onion, finely diced
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Instructions
- Prepare to Cook Quinoa: Fill a saucepan with water and bring it to a rolling boil. Meanwhile, set out a mixing bowl to assemble the salad ingredients.
- Cook Quinoa: Rinse the quinoa thoroughly in a fine mesh strainer to remove any bitterness. Add the rinsed quinoa to the boiling water and cook according to package instructions, typically 12 to 15 minutes, until the quinoa is tender and the germ has spiraled out.
- Cool Quinoa: Drain the quinoa if necessary and transfer it to a tray or bowl to allow it to cool slightly. Fluff the quinoa gently with a fork while it is still warm to keep it light and separate.
- Combine Salad Ingredients: In a large bowl, mix together the shredded greens, finely diced red onion, chopped parsley, and golden raisins. Optionally, plump the raisins beforehand by soaking them in warm water for extra juiciness.
- Mix Quinoa with Salad: Add the slightly warm quinoa into the bowl with the greens and other ingredients. Toss everything together to distribute the components evenly.
- Prepare Dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, maple syrup or honey, salt, and pepper until well combined. Drizzle this dressing over the salad and toss thoroughly to coat all ingredients.
- Adjust and Serve: Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if desired. Serve the salad chilled or at room temperature, as both options enhance its fresh flavors.
Notes
- Plumping the raisins in warm water for 10 minutes can enhance their texture and flavor.
- This salad can be made ahead and stored in the refrigerator for up to 2 days; flavors deepen when chilled.
- Feel free to substitute lemon juice with lime juice for a different citrus twist.
- To keep the salad vegan, use maple syrup instead of honey.
- Add toasted nuts like almonds or walnuts for added crunch and protein.
