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Fig and Quinoa Salad

Fig and Quinoa Salad

with Arugula, Mint, and Feta

Calling this a “salad” doesn’t do it justice. From the protein- packed quinoa, fiber-rich figs, and heart-healthy arugula, this dish packs a serious nutritional (and flavor) punch. It’s one of our go-to vegetarian meals, and we’ve got a feeling you’ll love it just as much as we do.

Tags:
Gluten-free
Veggie
Allergens:
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

¾ cup

Red Quinoa

1 unit

Veggie Stock Concentrate

½ ounce

Mint

1 ounce

Almonds

(Contains Tree Nuts)

½ cup

Feta Cheese

(Contains Milk)

2 ounce

Arugula

1 unit

Shallot

2 tablespoon

Sherry Vinegar

1 jar

Honey

3 ounce

Dried Figs

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories637 kcal
Energy (kJ)2665 kJ
Fat25 g
Saturated Fat4 g
Carbohydrate87 g
Sugar38 g
Dietary Fiber13 g
Protein18 g
Cholesterol9 mg
Sodium358 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Large Bowl
Baking Sheet

Instructions

1

Cook the quinoa: In a small pot, bring 1½ cups water, the stock concentrate, and a large pinch of salt to a boil. Once boiling, add the quinoa. Cover and reduce to a low simmer for 20 minutes, until tender.

Prep
2

Wash and dry all produce. Meanwhile, halve, peel, and mince the shallot. Pick the mint leaves from the stems and thinly slice them, reserving a few for garnish. Coarsely chop the almonds. Thinly slice the figs.

Make the vinaigrette
3

In a large bowl, combine the shallot, sherry vinegar, 1 teaspoon honey, and a large pinch of salt and pepper. Whisk in about 2 Tablespoons oil.

Cool the quinoa
4

Once the quinoa is done, transfer to a large bowl or baking sheet. Place in the freezer 3-5 minutes to cool slightly.

Toss the salad
5

Toss the cooled quinoa into the vinaigrette along with the almonds, mint and arugula. Taste and season with salt and pepper.

6

Serve: Divide the quinoa salad between plates. Top with the figs, feta cheese, and reserved mint leaves. Enjoy!

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