Author Notes
Salad get texture in this hearty dish- the perfect blend of textures and flavors. It'll become your new favorite! —Chrissy
Ingredients
- 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
Directions
-
Preheat oven to 350F
-
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.
-
In a small saucepan, add the quinoa and water and cook until the liquid is absorbed and the quinoa has cooked.
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n a small bowl, whisk together the vinegars, syrup and olive oil. Set aside.
-
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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