Quinoa Salad With Dried Figs Food

QUINOA SALAD

Steps:

• Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
• When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

RAINBOW QUINOA SALAD

Steps:

• Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.
• Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
• Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.

SPANISH QUINOA WITH FIGS AND PIMIENTOS

Steps:

• Saute garlic in oil over medium heat. Add quinoa stir for 1 minute to toast quinoa. Deglaze pan with broth.
• Add water, bay leaf, saffron, and salt, stir lightly. Bring to boil. Reduce heat, cover pan and simmer 20 minutes.
• Remove pan from heat. Discard bay leaf. Add peas, figs and pimientos. Cover pan and let sit for 5 minutes. Fluff with a fork.