Make Ahead

Roasted Fig and Hazelnut Quinoa Salad

April 22, 2015
0 Ratings
  • Serves 2
Author Notes

Salad get texture in this hearty dish- the perfect blend of textures and flavors. It'll become your new favorite! —Chrissy

What You'll Need
  • For the salad:
  • 1 cup arugula, washed
  • 1/2 cup red quinoa, uncooked
  • 1 cup water
  • 1/2 cup blue cheese, crumbled
  • 12 Mission figs, stems removed, and quartered
  • 1/3 cup roasted hazelnuts, coarsely chopped
  • 1/2 cup fresh flat leaf parsley, coarsely chopped
  • For the dressing:
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sherry vinegar
  • 1/2 tablespoon Maple syrup
  • 4 tablespoons olive oil, plus a bit more for the figs
  • Pinch salt
  • Pinch coarse ground black pepper
  1. Preheat oven to 350F
  2. Line a baking sheet with the figs and coat them with about 1 tsp olive oil, salt and pepper. Place in the oven and roast for no longer than 20 minutes.
  3. In a small saucepan, add the quinoa and water and cook until the liquid is absorbed and the quinoa has cooked.
  4. n a small bowl, whisk together the vinegars, syrup and olive oil. Set aside.
  5. n a large bowl, add the arugula, cooked figs, cooked quinoa, blue cheese, hazelnuts, and parsley. Add the dressing, season with salt and pepper, and toss thoroughly to coat.

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