Grilled Fig and Quinoa Salad
This grilled fig and quinoa salad marks the first time I have used figs in a recipe, ever. For some reason, I have had a really hard time finding them – and I go to a lot of different grocery stores. Then last week I found these Black Mission Figs. They did not disappoint. Super ripe and sweet. I have many staples that I use regularly, but it is so much more interesting to try cooking with different and exotic ingredients. If it turns out bad, well I eat it anyway. This salad is perfect for when you are craving sweet and savory flavors. The fig and goat cheese compliment each other so well. I’ll be pairing them together again soon, maybe on a flatbread.
Grilled Fig and Quinoa Salad
Ingredients
- 4 figs, halved
- Leafy greens, I used a mix of baby kale, chard and spinach
- 1/2 c dry quinoa
- 1/3 c soft herbed goat cheese
- 1/3 c red onion thinly sliced
- 2 tbsp honey
- 2 tbsp balsamic vinegar
Instructions
- Cook quinoa according to directions. Allow quinoa to chill 30 minutes after cooking.
- Preheat grill to 350. Grill figs cut side down for 3 minutes. Remove from grill and set aside.
- In a large mixing bowl, whisk together honey and balsamic vinegar.
- Add red onion to bowl and toss.
- Assemble greens on serving platter.
- Top with chilled quinoa then assemble onions and figs.
- Drizzle balsamic honey dressing over the top and finish with dollops of goat cheese.
