A Chef's Hand in the Dirt
You can place a juicy, vibrant tomato in front of a customer, but you can’t make them understand the path that tomato took to reach the plate without effectively depicting the tale. Some restaurants d...
Ingredients
SERVINGS: 2 Serving(s)
- 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
Preparation
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.
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