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American Recipes
Fig and Quinoa Salad

Fig and Quinoa Salad

with Arugula, Mint, and Feta

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Rated 2.9 / 4out of 2207 ratings
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Calling this a “salad” doesn’t do it justice. From the protein- packed quinoa, fiber-rich figs, and heart-healthy arugula, this dish packs a serious nutritional (and flavor) punch. It’s one of our go-to vegetarian meals, and we’ve got a feeling you’ll love it just as much as we do.

Tags:Gluten freeVeggieVeggie
Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Red Quinoa

1 unit

Vegetable Stock Concentrate

½ ounce

Mint

1 ounce

Almonds

(ContainsTree Nuts)

½ cup

Feta Cheese

(ContainsMilk)

2 ounce

Arugula

1 unit

Shallot

2 tablespoon

Sherry Vinegar

1 jar

Honey

3 ounce

Dried Figs

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2665.208 kJ
Calories637 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate87 g
Sugar38 g
Dietary Fiber13 g
Protein18 g
Cholesterol9 mg
Sodium358 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Cook the quinoa: In a small pot, bring 1½ cups water, the stock concentrate, and a large pinch of salt to a boil. Once boiling, add the quinoa. Cover and reduce to a low simmer for 20 minutes, until tender.

Prep
Prep
2

Wash and dry all produce. Meanwhile, halve, peel, and mince the shallot. Pick the mint leaves from the stems and thinly slice them, reserving a few for garnish. Coarsely chop the almonds. Thinly slice the figs.

Make the vinaigrette
Make the vinaigrette
3

In a large bowl, combine the shallot, sherry vinegar, 1 teaspoon honey, and a large pinch of salt and pepper. Whisk in about 2 Tablespoons oil.

Cool the quinoa
Cool the quinoa
4

Once the quinoa is done, transfer to a large bowl or baking sheet. Place in the freezer 3-5 minutes to cool slightly.

Toss the salad
Toss the salad
5

Toss the cooled quinoa into the vinaigrette along with the almonds, mint and arugula. Taste and season with salt and pepper.

6

Serve: Divide the quinoa salad between plates. Top with the figs, feta cheese, and reserved mint leaves. Enjoy!