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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fig and Quinoa Salad Recipe

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This recipe for Fig and Quinoa Salad is from Steinbrecher/Tannis Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Ingredients. 2 People. 4 People

Red Quinoa. ¾ Cup. 1½ Cups
Vegetable Stock Concentrate. 1. 2
Shallot. 1. 2
Mint. ½ OZ. ½ oz
Almonds. 1 oz. 2 oz
Dried Figs. 3 oz. 6 oz
Sherry Vinegar. 2 T. 4T
Honey. 1t. 2 t
Arugula. 2 oz. 4 oz
Feta Cheese. ¼ Cup. ½ Cup
Olive Oil. 2T. 4T
Directions:
Directions:
1 Cook the quinoa: In a small pot, bring 1½ cups water, the stock concentrate, and a large pinch of salt to a boil. Once boiling, add the quinoa. Cover and reduce to a low simmer for 20 minutes, until tender.
2 Prep: Wash and dry all produce. Meanwhile, halve, peel, and mince the shallot. Pick the mint leaves from the stems and thinly slice them, reserving a few for garnish. Coarsely chop the almonds.
Thinly slice the figs.
3 Make the vinaigrette: In a large bowl, combine the shallot, sherry vinegar, 1 teaspoon honey, and a large pinch of salt and pepper. Whisk in about 2 Tablespoons olive oil.
4 Cool the quinoa: Once the quinoa is done, transfer to a large bowl or baking sheet. Place in the freezer 3-5 minutes to cool slightly.
5 Toss the salad: Toss the cooled quinoa into the vinaigrette along with the almonds, mint and arugula. Taste and season with salt and pepper.
6 Serve: Divide the quinoa salad between plates. Top with the figs, feta cheese, and reserved mint leaves. Enjoy!

Nutrition per person Calories: 637 cal | Fat: 25g | Sat. Fat: 4 g| Protein: 18g Carbs: 87 g | Sugar: 38 g Sodium: 358 mg | Fiber: 13 g

 

 

 

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