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Fig and Quinoa Salad with Lemon Vinaigrette
Print Recipe

“Fig and Quinoa Salad with Lemon Vinaigrette”

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 1 cup quinoa any kind
  • 1 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • Juice and zest of 1 lemon
  • ½ teaspoon honey
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 5 to 6 fresh ripe figs quartered
  • 3 to 4 green onions thinly sliced, white and light green parts
  • 1/8 cup roughly chopped fresh mint leaves
  • 1/8 cup roughly chopped fresh parsley leaves
  • 1/8 cup roughly chopped fresh chervil leaves
  • 1/8 cup roughly chopped fresh tarragon leaves
  • 1/8 cup roughly chopped fresh dill leaves

Instructions

  • In a medium saucepan with a tight-fitting lid, combine the quinoa with 1¾ cups water and the salt. Bring to a boil, lower the heat to a simmer, cover, and continue to cook for 10 minutes, stirring occasionally.
  • Once cooked, fluff the quinoa and transfer it to a bowl to cool to just above room temperature.
  • In a separate, small bowl, whisk together the mustard, lemon juice and zest, honey, and olive oil.
  • Season with the salt and pepper.
  • Pour the lemon dressing over the cooled quinoa and add the figs, green onions, mint, parsley, chervil, tarragon, and dill. Toss and serve.