Copyright 2020 Melanie Spiller. All rights reserved.
Fig and Quinoa Salad (vegan)
MelanieSpiller and Coloratura Consulting
Tangy Citrus Vinaigrette¼ cup orange juice1 TBLSP lemon juice1 TBLSP water2 TBLSP vegetable oil1 teaspoon Dijon-style mustard1/8 teaspoon saltPepper to tasteMain Salad1 cup dry sherry½ cup dried currants1 cup uncooked quinoa2 ½ cups stock or water (I like No-Chicken broth from imagine)2 scallions, white and light green parts only, thinly sliced1 cup fresh figs, stemmed and chopped1 cup carrot, finely chopped or shredded½ cucumber, diced (I like to leave the skin on for the color)½ jicama, diced6 radishes, diced¼ cup finely chopped fresh cilantro1/3 cup tangy citrus vinaigrette (recipe to follow) Make the vinaigrette by processing all the ingredients in a blender for 30 seconds or putting into a closed container and shaking it vigorously. Refrigerate. Makes about ½ cup of dressing—more than you need for the salad. In a medium bowl, combine the sherry, and currants, and set aside to rehydrate for 20 minutes. Then drain the currents and discard any remaining sherry. (Or drink it. Your choice.) Set the currants aside. Bring the stock to a boil in a medium saucepan over high heat. While you’re waiting, place the quinoa in a fine-mesh sieve and rinse under cold running water. Add the quinoa to the boiling stock. 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. 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 three days. The salad can be served cold or at room temperature.