Roasted Fig and Hazelnut Quinoa Salad
Ingredients
- For the salad:
- 1 cup arugula, washed
- 1/2 cup red quinoa, uncooked
- 1 cup water
- 1/2 cup blue cheese, crumbled
- 12 Mission figs, stems removed, and quartered
- 1/3 cup roasted hazelnuts, coarsely chopped
- 1/2 cup fresh flat leaf parsley, coarsely chopped
- For the dressing:
- 1 tablespoon balsamic vinegar
- 1 tablespoon sherry vinegar
- 1/2 tablespoon Maple syrup
- 4 tablespoons olive oil, plus a bit more for the figs
- Pinch salt
- Pinch coarse ground black pepper
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