Qunioa Salad with Baby Greens

By / Photography By Deanna Fox | November 25, 2015

Ingredients

  • 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.

Related Stories & Recipes

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

  • 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
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60