Fig artichoke salad with quinoa

September 1, 2015

 

You know fall is upon us when figs start to come into season. I love fresh figs! The felt like skin, the juicy inside, the little seeds that pop in your mouth. I snack on figs just as a fresh fruit, chop them into my morning oatmeal or even use them for savory salads. They pair beautifully with balsamic vinegar, check out the delicious balsamic vinaigrette below! 

Figs are a good iron source for vegans/vegetarians to keep your blood strong. On top of that they have high amounts of potassium to keep cramps after working out at bay. 

Be careful when you wash figs otherwise you will break the skin. Wash them softly in cold water, then pat them dry with a paper towel and enjoy right away. 

 

Preparation time: 10 minutes (does not include quinoa cooking and cooling time) 

Makes 1 main serving or 2 side servings: 

 

- 1 big handful of spinach leaves

- 2 figs, quartered

- 2 artichoke hearts, quartered (from the glass or can) 

- ¾ cups cooked and cooled quinoa

- 1 handful of hazelnuts, roughly chopped

 

Balsamic vinaigrette: 

- 2 Tbsp extra virgin olive oil 

- 1 ½ Tbsp balsamic vinegar

- 1 Tbsp maple syrup (or other liquid sweetener of your choice) 

- 1 tsp mustard

- freshly ground black pepper

 

  1. Place your spinach leaves in a bowl, add the chopped figs, artichoke hearts, and quinoa. 

  2. Toast your roughly chopped hazelnuts: heat a small pan over medium heat, add the hazelnuts, and constantly stir so they don’t burn. Wait until they have slightly browned, about 3 minutes. Then sprinkle on top of the salad. 

  3. Mix all the vinaigrette ingredients well and toss with the salad. Done! 

Yummy! 

 

 

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© 2019 Martina Zand