Fig and Apple Quinoa Salad

Quinoa is a wonderful main dish, as it is a complete protein. It is so versatile, and can be paired with almost anything making it a great choice for seasonal flavors.  Tabouli is a classic, but sometimes I like to be a little different and add things to it like fruit and nuts instead.  I am sharing a recipe with you today which includes beautiful pink pearl apples. When you slice them it reveals their hot pink flesh and taste deliciously sweetness.  It also has figs, since they are perfect this time of the year.  I dressed the salad with an orange vinaigrette, and added some mint for freshness, and almonds for crunch.  This salad is balanced, and a substantial meal. It keeps well in the fridge for a few days in case you want to have some lunches ready.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 4 cups cooked quinoa
• 1 lb fresh figs, halved
• 4 organic pink pearl apples (or other sweet tart apples such as pink lady)
• 2 Tbsp fresh mint, chopped
• 1 organic shallot, sliced
• 1 cup chopped almonds
• Dressing:
• 1/2 cup fresh organic orange juice plus the zest of 2 oranges
• 1/4 cup cider vinegar
• 1/4 cup olive oil
• 1/4 cup maple syrup
• Sea salt to taste

Instructions

In a large bowl, combine the quinoa, figs, apples, mint, shallot and almonds. In a small bowl, whisk together the dressing ingredients. Toss the dressing with the salad, and let sit for at least 15 minutes to let the flavors combine. Serve at room temperature.