Melanie Spiller & Coloratura Consulting
A Tonic for Ramshackle Wordsmiths
Copyright Melanie Spiller 2013. Do not copy without permission.
1 cup dry sherry
1/2 cup dried currants
1 cup uncooked quinoa
2 1/2 cups stock (I like No-Chicken broth from Imagine but you can use
plain water, too)
2 scallions, white and light green parts only, thinly sliced
1 cup fresh figs, stemmed and chopped
1 cup carrot, finely
1/2 cucumber, diced
1/2 jicama, diced
6 radishes, diced
1/4 cup finely chopped fresh cilantro
1/3 cup tangy citrus vinaigrette
1. Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain
the currants, discard any remaining sherry, and set the currants aside.
2. Place the quinoa in a fine-mesh sieve and rinse under
cold running water. Bring the stock to a boil in a medium saucepan over high heat, and add the quinoa. Cover, reduce the heat to low,
and cook until the quinoa is tender, 20-25 minutes. Scrape the quinoa into a large bowl and set aside to cool.
3. Stir the scallions,
figs, carrots, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately
or refrigerate for up to 3 days. The salad can be served cold or at room temperature.
1 Tbls lemon juice
1 Tblsp water
2 Tblsp vegetable oil
1 tsp Dijon mustard
1/8 tsp salt
Pepper to taste.
Process all ingredients
in a blender for 30 seconds or shake vigorously. Refrigerate.
Fig and Quinoa Salad