While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. This Quinoa, Sweet Peppers, Arugula & Fig Salad with Orange Muscat Champagne Vinaigrette is a great way to try quinoa (pronounced KEEN-wah).
Prep: 20 mins
Cook: 15 mins
Yields: 4 - 6 Servings
Ingredients
1 cup quinoa, rinsed
2½ cups organic vegetable broth
3 scallions, white & light green parts only, thinly sliced
1 cup fresh figs, stemmed & chopped
1 cup carrot, shredded
½ red bell pepper, finely chopped
½ orange bell pepper, finely chopped
½ cup dried cherries
¼ cup fresh flat-leaf parsley, finely chopped
3 cups of arugula
3 tablespoons orange muscat champagne vinegar
1½ tablespoons extra-virgin olive oil
1 teaspoon stone ground mustard
salt & pepper to taste
Orange Champagne Vinaigrette
1 orange, juiced
4 tablespoons champagne vinegar
1 tablespoon honey
¼ cup canola oil
kosher salt & pepper to taste
Directions
1Place the quinoa in a fine-mesh sieve and rinse under cold running water. Bring the vegetable stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low, and cook until the quinoa is tender, 10 to 15 minutes. Scrape the quinoa into a large bowl and set aside to cool.
2Stir the scallions, figs, carrots, bell peppers, and flat-leaf parsley into the cooled quinoa.
3Add the vinegar, olive oil, mustard, salt and pepper to a small glass jar. Shake to combine. Pour the vinaigrette over the salad and stir gently. Top with dried cherries. Serve immediately or refrigerate for up to 3 days.
Orange Champagne Vinaigrette
1Mix orange juice, vinegar, and honey in a bowl. Gently whisk in oil and adjust seasoning with salt as needed.