Quinoa salad with shredded greens & raisins

• quinoa↗150g g
• balsamic vinegar↗3 tbsp tbsp
• extra virgin olive oil↗2 tbsp tbsp
• cavolo nero↗200g g

  shredded

• red onion↗1

  finely chopped

• green pepper↗1

  deseeded and chopped into small pieces

• raisins↗30g g
• avocados↗2 small

  chopped

• vegetarian feta↗40g g

Step-by-step instructions

1. 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. 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. 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.