Quinoa Salad with Arugula, Fresh Figs, and Crystalized Ginger Vinaigrettes by Ivona Hedin

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Quinoa Salad with Arugula, Fresh Figs, and Crystalized Ginger Vinaigrettes by Ivona Hedin

Ingredients:
1 cup red quinoa
2 cups of low salt organic vegetable broth
¼ cup coarsely chopped pecans
¼ cup dried low-sugar cranberries
1/3 cup chopped green onions (white and light-green parts only)
¼ cup chopped Italian parsley
Baby arugula
Fresh figs, quartered
1/4 cup shaved Parmesan Reggiano

Quinoa Vinaigrette:
1/3 cup freshly squeezed lemon juice
1 ½ Tbs of finely grated crystalized ginger

Arugula Vinaigrette:
¼ cup organic balsamic vinegar
1 Tbs of honey
1 ½ Tbs finely grated crystalized ginger
2 Tbs freshly squeezed lemon juice

Directions:
Mix both vinaigrette ingredients in separate bowls.

Bring to a boil 2 cups of vegetable broth and add 1 cup of red quinoa (after rinsing it in cold water). Cook on low for 15-20 minutes until all broth is absorbed.

Add pecans, cranberries, green onions, parsley, and the quinoa vinaigrette to the cooked quinoa and mix well. Place the quinoa mixture in the middle of a large plate (or divide it into three or four plates). Surround the quinoa with a ring of arugula and sprinkle the arugula with the arugula vinaigrette. Place cut-up figs on top of arugula. If you like, sprinkle some of the arugula vinaigrette also on top of the figs.

Place shaved Reggiano on top of quinoa and serve warm or cold.

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