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Grilled Fig Quinoa Salad

This quinoa salad topped with the grilled fruit will quickly become your go-to summer/fall side dish or light lunch.
Course entree, lunch, Salad, Side Dish
Cuisine dairy-free, gluten-free, plant-based, vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 -4
Author Stephanie McKercher, RDN

Ingredients

  • 1 cup cooked quinoa make ahead of time, or thaw from frozen
  • 5 halved fresh figs
  • 1 cup salad greens of choice I used a blend of baby arugula and baby spinach
  • 1 tablespoon sunflower seeds
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flax seeds
  • ½ teaspoon honey or maple syrup, or sweetener of choice
  • ¼ teaspoon cayenne pepper optional
  • Salt and pepper to taste

Instructions

  1. Cook or thaw quinoa (if needed), and set aside.
  2. Preheat grill (or grill pan) to medium-high heat. Place figs flesh-side-down on the grill, and cook until hot, about 4 minutes. Remove figs from heat, and set aside.
  3. In a large bowl, toss together quinoa, figs, greens, sunflower seeds, and basil.
  4. Whisk together olive oil, vinegar, flax, honey, cayenne, salt, and pepper. Toss with quinoa salad, and enjoy.

Recipe Notes

Use dried figs or dates if fresh figs aren’t available. Use maple syrup instead of honey (or omit sweetener) for a vegan option.