| Every fall I get very excited about fresh figs, and of course that means using them in lovely lunch salads. For this fig grape quinoa salad with almonds, I made a simple sherry vinaigrette with Pompeian Robust Extra Virgin Olive Oil. Crafted by Pompeian’s family of olive farmers, this imported, first cold pressed EVOO has a full-bodied taste that’s fantastic for salad dressings and marinades. To simplify everyday cooking, Pompeian now has an olive oil for every taste and recipe with helpful usage suggestions listed right on the bottle, making it easier than ever to Eat and Live Well.
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Fig Grape Quinoa Salad
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients
For salad:
1/2 cup quinoa
4 ounces arugula
8-10 fresh figs, stems removed and quartered
1 cup halved red grapes
1/4 cup roughly chopped almonds
2 scallions, thinly sliced
For vinaigrette:
3 Tablespoons Pompeian Robust Extra Virgin Olive Oil
1 Tablespoon sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
· In a small saucepan, bring the quinoa and 1 cup water to a boil. Reduce heat, cover and simmer for 10-12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool for 10 minutes.
· Combine the quinoa, arugula, figs, grapes, almonds and scallions in a large bowl.
· Whisk together Pompeian Robust Extra Virgin Olive Oil, sherry vinegar, salt and pepper in a small bowl. Dress the salad with the vinaigrette.