Figgy Fall Salad : Roasted Pig and Hazelnut Quinoa Salad



  • 1 cup arugula, washed
  • ½ cup red quinoa, uncooked
  • 1 cup water
  • ½ cup crumbled blue cheese
  • 12 Mission figs, stems removed, and quartered
  • 1/3 cup (or more) of roasted hazelnuts, coarsely chopped
  • ½ cup flat-leaf parsley, chopped
  • 1 TB balsamic vinegar
  • 1 TB sherry vinegar
  • ½ TB maple syrup
  • 4 TB light olive oil, plus a bit more for the figs
  • salt and pepper

Cooking Instructions:

  1. Preheat the oven to 350F.
  2. Line a baking sheet with the figs and coat them with about 1 tsp olive oil, salt and pepper. Place in the oven and roast for no longer than 20 minutes.
  3. In a small saucepan, add the quinoa and water and cook until the liquid is absorbed and the quinoa has cooked. I personally use a rice cooker for this.
  4. In a small bowl, whisk together the vinegars, syrup and olive oil. Set aside.
  5. In a large bowl, add the arugula, cooked figs, cooked quinoa, blue cheese, hazelnuts, and parsley. Add the dressing, season with salt and pepper, and toss thoroughly to coat.
Source : Hungry Buddha