Quinoa Fig Salad with Apple Vinaigrette
Topped with dried cherries, walnuts and gorgonzola cheese (or omit for vegan).
Ingredients
Ingredients for Vinaigrette (makes more than you will need for this salad)
- 1 apple peeled, cored and juiced*
- 1 tsp. lemon juice
- 1/3 cup champagne or white wine vinegar
- 1/3 cup canola oil
- 2 tsp. brown sugar
- 1/2 tsp. salt
- 1/4 tsp. xanthan gum**
- 1/8 tsp. onion powder
- one pinch less than 1/8 tsp. cinnamon
- pepper to taste
Ingredients for Salad
- 3/4 uncooked quinoa
- 1/2 of 5 oz. bag mixed baby lettuce
- 6 figs sliced into 6 wedges each
- 1/2 cup dried cherries
- 1/2 cup chopped walnuts
- 1/2 cup crumbled gorgonzola cheese non vegan option
Instructions
Prepare Quinoa
- Cook quinoa according to package directions. Allow to cool and then place in refrigerator to chill.
Directions for Vinaigrette
- Peel, core and juice apple. Combine the juice with the pulp (don't discard it, use it). Add lemon juice to the apple juice/pulp and stir. Pour apple mixture in a container or jar with a tight fitting lid.
- Add to the jar, the vinegar, canola oil, brown sugar, salt, xanthan gum, onion powder, cinnamon and pepper. Place lid on tightly and give it a really good shake. Store in refrigerator.
Directions for Salad
- In a very large bowl or large serving plate, pour baby lettuce. Top with cold quinoa, sliced figs, dried cherries, walnuts and gorgonzola cheese (if using). Pour vinaigrette over salad (don't use all of it, add it to taste). If you desire you can give it a gentle toss, or just serve un-tossed.
Notes
Notes:
*Instead of juicing an apple, you can use 1/3 cup apple juice or cider.
**Xanthan gum is a thickening agent. You don't have to use it. It is sold in most grocery stores, as it has become a common ingredient in gluten free baking.
*Instead of juicing an apple, you can use 1/3 cup apple juice or cider.
**Xanthan gum is a thickening agent. You don't have to use it. It is sold in most grocery stores, as it has become a common ingredient in gluten free baking.