Figgy Fall Salad : Roasted Pig And Hazelnut Quinoa Salad Recipe

INGREDIENTS

1 cup arugula, washed
½ cup red quinoa, uncooked
1 cup water
½ cup crumbled blue cheese
12 Mission figs, stems removed, and quartered
1/3 cup (or more) of roasted hazelnuts, coarsely chopped
½ cup flat-leaf parsley, chopped
1 TB balsamic vinegar
1 TB sherry vinegar
½ TB maple syrup
4 TB light olive oil, plus a bit more for the figs
salt and pepper

DIRECTIONS

1. Preheat the 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. I personally use a rice cooker for this.
4. In a small bowl, whisk together the vinegars, syrup and olive oil. Set aside.
5. In 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.

Source : Hungry Buddha

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