Author Notes
Salad get texture in this hearty dish- the perfect blend of textures and flavors. It'll become your new favorite! —Chrissy
Continue After Advertisement
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.
-
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.
See what other Food52ers are saying.