from 1 vote
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.
entree, lunch, Salad, Side Dish
dairy-free, gluten-free, plant-based, vegetarian
Stephanie McKercher, RDN
make ahead of time, or thaw from frozen
halved fresh figs
salad greens of choice
I used a blend of baby arugula and baby spinach
chopped fresh basil
extra virgin olive oil
apple cider vinegar
ground flax seeds
or maple syrup, or sweetener of choice
Salt and pepper to taste
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.
Use dried figs or dates if fresh figs aren’t available. Use maple syrup instead of honey (or omit sweetener) for a vegan option.
This recipe originally appeared on GratefulGrazer.com.