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.
Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
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.
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- Heart Healthy