Quinoa Salad with Dried Figs
Chef Robert Del Grande
Restaurant RDG & Bar Annie
Houston
Grain salads are a hearty menu option in winter. Here, chef Del Grande starts with quinoa, adding dried figs to for a shot of sweetness. Kale, fennel seeds, garlic and onions balance the salad with savory elements.
Ingredients
Quinoa salad
1 cup quinoa
2 cups water
4 oz. dried mission figs (8-12 figs)
1/2 white onion
2 garlic cloves
8 oz. kale leaves, torn (4 cups)
2 tbsp. olive oil
1 tsp. fennel seeds
1/2 tsp. ground black pepper
1/4 tsp. salt
Vinaigrette
2 tbsp. vinegar or lemon juice
1 garlic clove, minced
1/2 shallot, thinly sliced
2 tsp. Dijon mustard
1 anchovy, mashed (optional)
6 tbsp. extra virgin olive oil
Pinch each salt, pepper and chili flakes
Garnish
1/2 cup roasted almonds, chopped
1/2 cup grated Parmesan cheese
Steps
1. Rinse quinoa under running water. In saucepan, combine rinse quinoa and 2 cups water; bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Remove from heat and set aside, covered.
2. Meanwhile, remove stems from figs and discard. Thinly slice figs and set aside. Roughly chop onion and garlic. Remove any thick ribs from kale and discard.
3. In large skillet over medium heat, heat oil. Add figs, onion and garlic; saute 1 minute. Stir in fennels seeds, pepper and salt; saute until onions and garlic are lightly cooked, about 3 minutes. Add kale; saute until kale is wilted, about 2 minutes. Remove from heat; cool to room temperature.
4. Prepare vinaigrette: In mixing bowl, combine all ingredients. With mixer on low speed, beat until emulsified and creamy.
5. In large bowl, combine cooked quinoa and fig-kale mixture. Add a few tablespoons vinaigrette; toss to combine.
6. To serve, plate salad and sprinkle with chopped almonds. Garnish with grated Parmesan.
Photo courtesy of California Fig Advisory Board