We love the combination of sweet, salty and sour in this recipe!
QUINOA AND FIG SALAD
(Serves 4)
Ingredients
1 cup white quinoa
2 cups water
8 purple figs, cut into quarters
100 g walnuts, raw & unsalted
200 g mixed salad greens (rocket, baby spinach, watercress)
1/2 cucumber
120 ml extra virgin olive oil
50 ml white wine vinegar
1 tablespoon honey
1 teaspoon smooth Dijon mustard
Method
Preheat the oven to 150 deg C.
Put the quinoa & water into a medium saucepan on a medium heat. Cook the quinoa for about 20 minutes until it expands and opens slightly. Cook with the lid on.Remove from the heat and strain the excess water from the quinoa. Season with a pinch of salt and leave the quinoa to cool.
Roast the walnuts on an oven proof tray for about 10 minutes,check on the walnuts now and then to make sure they don’t burn. Remove the nuts from the oven and leave to cool.
Using a peeler, peel the cucumber to make long thin ribbons. Peel around the cucumber using only the firm outside parts. Discard the middle part of the cucumber with the seeds or eat as a snack.
To make the dressing: whisk the vinegar, honey & mustard in a mixing bowl. Slowly drizzle the olive oil into the bowl, while continuously whisking to combine.
Assemble the salad greens on a large plate or platter. Sprinkle the cooled quinoa over the salad leaves. Arrange the figs and cucumber ribbons on top of the salad. Sprinkle the roasted walnuts over the salad and drizzle with the dressing.
Serve as a light main course or as a healthy side salad to your favourite dish.
For more healthy recipes in association with ADSA (Assocation for Dietetics in South Africa), visit the Nutrition Confidence blog.
And what about dessert? Don’t worry we’ve got you covered! Check out these healthy chocolate desserts that’ll satisfy your sweet tooth (yes, we said healthy!).
