FIG & QUINOA SALAD (by France)
This week I've combined some of my favorite ingredients into a sweet/savory recipe. It's easy to make while being unique in flavor - a nice alternative to a more traditional way to cook quinoa. Try this Lebanese-inspired fig & quinoa dish and let us know what you think! Bon appetit!
Serves 2 l Difficulty: easy l Prep time: 10min l Total time: 25min
4-6 fresh black figs, ripe, sliced in quarters lengthway
1.5 cups quinoa
1 large (red) onion, coarsely chopped
1 tablespoon olive oil (plus extra)
1/2 teaspoon Lebanese spice mix (any spice mix with cardamon, cinnamon, pepper, and cloves will do)
2 tablespoons dried currants
3 fresh mint sprigs
3 fresh parsley stalks
4 tablespoons feta cheese
1 tablespoon toasted sesame seeds
Squeeze of lemon
1. Heat the oil over a medium flame in a saucepan; add the onion and a good three-finger pinch of salt. Cook, stirring occasionally, until the onion smells sweet, not raw.
2. To the pan add the spice mix; stir around for a few seconds then add the quinoa and 2 cups of water. Bring to the boil then cover and simmer gently for 10 minutes, or until the water is mostly absorbed and the quinoa is tender.
3. Divide the quinoa into two plates and add the feta, mint and parsley (thinly cut, I use scissors to do it), sesame seeds and dried currants.
4. Dress the dish with a healthy dose of olive oil, salt, and a squeeze of lemon.
5. Top each plate off with slices of fresh figs and a few mint leaves.