Roasted Fig And Hazelnut Quinoa Salad Recipe

Name: Roasted Fig And Hazelnut Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 1 cup arugula, washed; 1/2 cup red quinoa, uncooked; 1 cup water; 1/2 cup blue cheese, crumbled; 12 Mission figs, stems removed, and quartered; 1/3 cup roasted hazelnuts, coarsely chopped; 1/2 cup fresh flat leaf parsley, coarsely chopped; For the dressing:; 1 tablespoon balsamic vinegar; 1 tablespoon sherry vinegar; 1/2 tablespoon Maple syrup; 4 tablespoons olive oil, plus a bit more for the figs; Pinch salt; Pinch coarse ground black pepper

Servings: persons

For the salad:
1 cup arugula, washed
1/2 cup red quinoa, uncooked
1 cup water
1/2 cup blue cheese, crumbled
12 Mission figs, stems removed, and quartered
1/3 cup roasted hazelnuts, coarsely chopped
1/2 cup fresh flat leaf parsley, coarsely chopped
For the dressing:
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
1/2 tablespoon Maple syrup
4 tablespoons olive oil, plus a bit more for the figs
Pinch salt
Pinch coarse ground black pepper

1
Preheat oven to 350F
2
Line a baking sheet with the figs and coat them with about 1 tsp olive oil, salt and pepper. Place in the oven and roast for no longer than 20 minutes.
3
In a small saucepan, add the quinoa and water and cook until the liquid is absorbed and the quinoa has cooked.
4
n a small bowl, whisk together the vinegars, syrup and olive oil. Set aside.
5
n a large bowl, add the arugula, cooked figs, cooked quinoa, blue cheese, hazelnuts, and parsley. Add the dressing, season with salt and pepper, and toss thoroughly to coat.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the salad:, 1 cup arugula, washed, 1/2 cup red quinoa, uncooked, 1 cup water, and more.

Yes, Roasted Fig And Hazelnut Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Fig And Hazelnut Quinoa Salad

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