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Quinoa, Arugula & Fig Salad
This French spin on tabbouleh replaces bulgur wheat with quinoa, making it a perfect vegetarian main dish. If fresh figs are not in season, substitute pears, apples, oranges, or the fruit of your choice.
Servings 4
Ingredients
- 1 cup 185 g dry quinoa, rinsed
- 1/2 cup 118 ml extra-virgin olive oil
- Juice of 1 lemon
- 1/4 teaspoon unrefined sea salt or salt
- Black pepper to taste
- 1 pint 228 g fresh figs, quartered
- 11 ounces 312 g baby arugula
Instructions
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Bring 2 cups (475 ml) of water to a boil in a medium saucepan over high heat. Add the quinoa, stir, reduce heat to low, and cover. Allow to simmer until all liquid is absorbed, 10 to 15 minutes. Remove from the stove and allow to cool completely.
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Whisk the olive oil, lemon juice, salt, and black pepper together to form vinaigrette.
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Place the quinoa in a large bowl and lightly fluff with a fork. Combine with the vinaigrette. Gently stir in figs. Place the arugula on a platter. Pour the quinoa mixture over the arugula and serve.
Recipe Notes
Yield: 4 servings as a vegetarian main, or 8 as a side dish