Bright, fresh, and just a little sweet— this quinoa salad gets a flavor boost from mint, parsley, and a delicious fig vinaigrette.
Ingredients
- 2 c. Cooked and cooled white quinoa
- 2 c. Cooked and cooled red quinoa
- ½ c. Dried cranberries
- 2 c. Arugula
- ¾ c.Sliced almonds, toasted
- Handful fresh mint leaves, chopped fine
- Handful fresh parsley, chopped fine
- ¾ c. Lemon juice
- 1 c. Extra virgin olive oil
- ½ c. Red onion, minced
- 1 c. Divina fig spread
- Sea salt
- Freshly ground pepper
Cooking Instructions
1. In a small bowl, whisk together the lemon juice, olive oil, red onions, fig preserves and salt and pepper to taste to make the vinaigrette.
2. In a medium bowl, combine the quinoa, almonds, mint , parsley and cranberries.
3. Add half of the fig vinaigrette, taste and adjust with more vinaigrette if needed.
4. Mix in the arugula, adjust seasoning to taste and serve
