1cupcooked quinoamake ahead of time, or thaw from frozen
5halved fresh figs
1cupsalad greens of choiceI used a blend of baby arugula and baby spinach
1tablespoonsunflower seeds
1tablespoonchopped fresh basil
2tablespoonsextra virgin olive oil
1tablespoonapple cider vinegar
1tablespoonground flax seeds
½teaspoonhoneyor maple syrup, or sweetener of choice
¼teaspooncayenne pepperoptional
Salt and pepper to taste
Instructions
Cook or thaw quinoa (if needed), and set aside.
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.
In a large bowl, toss together quinoa, figs, greens, sunflower seeds, and basil.
Whisk together olive oil, vinegar, flax, honey, cayenne, salt, and pepper. Toss with quinoa salad, and enjoy.
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.