This French spin on tabbouleh replaces bulgur wheat with nutritious quinoa—the ancient grain that supplies all nine essential amino acids, making it a complete protein! If fresh figs are not in season, substitute pears, apples, oranges, or the fruit of your choice. In addition to being used in this salad, cooked quinoa tastes great at breakfast with fruit, cinnamon, chopped nuts, and milk.
1 cup (185 g) dry quinoa, rinsed
½ cup (118 ml) extra-virgin olive oil
Juice of 1 lemon
¼ teaspoon unrefined sea salt or salt
Black pepper, to taste
1 pint (228 g) fresh figs, quartered
11 ounces (312 g) baby arugula
Yield: 4 servings as a
or 8 as a side dish
Bring 2 cups (475 ml) of water to a boil in a medium saucepan over high
heat. Add the quinoa, stir, reduce heat to low, and cover. Allow to simmer
until all liquid is absorbed, 10 to 15 minutes. Remove from the stove and
allow to cool completely. Whisk the olive oil, lemon juice, salt, and black
pepper together to form vinaigrette.
Place the quinoa in a large bowl and lightly fluff with a fork. Combine
with the vinaigrette. Gently stir in figs. Place the arugula on a platter. Pour
the quinoa mixture over the arugula and serve.
A new trend in the Mediterranean region is to use quinoa instead of
rice in traditional recipes. Try adding cooked quinoa to soups, beans,
and stews to increase their nutritional value. You can also use cooked
quinoa as a bed for main courses. A terrific variation on this salad
substitutes the juice of 1 orange for the lemon, and 2 cups (454 g) fresh
berries and 11 ounces (312 g) baby spinach for the figs and arugula.