Mizuna, Quinoa and Golden Raisin Salad: Seasonal Chef Recipe


This easy salad made with quickly sautéed mizuna and be easily combined with couscous or rice. Click this link to read more about leafy greens and mizuna.

Mizuna, Quinoa and Golden Raisin Salad

Yield: 4 servings

Mizuna, Quinoa and Golden Raisin Salad

A quick sauté mellows the flavor of the mizuna and the balsamic dressing brings all the flavors together.


  • 1 bunch of mizuna
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 2 cups of cooked quinoa or a grain of your choice
  • ½ cup golden raisins
  • Balsamic vinegar


  1. Rinse the mizuna under cool water and shake off any residual dirt. Chop the leaves and stems to about ¼”. You should have about 4-5 cups.
  2. Saute the mizuna in a medium pan over medium heat with a good drizzle of olive oil and ½ teaspoon each of salt and pepper. Cook for about 3 minutes, until it wilts slightly.
  3. Remove from the pan and place in large bowl. Add the quinoa and raisins and toss well.
  4. Combine 3 tablespoons of olive oil, 1½ tablespoon of balsamic and a good pinch of salt and pepper. Whisk well to combine and pour over the salad. Toss to combine and taste for seasoning.

One year ago: Escarole.
Two years ago: Beets.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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