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
Scale
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.
