- 2 cups water
- Kosher salt
- 1 cup quinoa
- 3–4 dried Mission figs, chopped
- ¼ cup toasted almonds
- Assorted baby greens and shoots (like rainbow chard, sorrel, parsley and kohlrabi)
- 2–3 tablespoons extra-virgin olive oil
- Fresh black pepper
Bring the water and a generous pinch of kosher salt to a boil. Once boiling, add the quinoa, reduce the heat to low, cover the pot and allow the quinoa to simmer until tender (about 15 minutes). Drain and rinse thoroughly.
Place the quinoa in a medium bowl and add the figs, toasted almonds and baby greens. Toss to combine. Dress the salad with the olive oil and season with black pepper and kosher salt. Serve immediately.