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Quinoa Salad with California Dried Figs & Wilted Kale

By Chef Robert Del Grande, Restaurant RDG & Bar Annie

Ingredients

  • 1 cup Quinoa (note: quinoa can be a major or more minor component of this salad)
  • 2 cups water
  • 2 tablespoons olive oil
  • 4 ounces California dried Mission figs, approximately 8 to 12 figs, depending on size
  • 1/2 white onion
  • 2 garlic cloves
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups kale: approximately 8 oz before cleaning

Vinaigrette (or your favorite salad dressing)

  • 2 tablespoon vinegar or fresh lemon juice
  • 1 garlic clove: minced
  • 1/2 shallot: thinly sliced
  • 2 teaspoons mustard
  • 1 anchovy: mashed (optional)
  • 6 tablespoons extra virgin oil
  • pinch salt and pepper and red chile flakes

Garnish

  • 1/2 cup roasted almonds or other nut: coarsely choopped
  • 1/2 cup grated parmesan

Procedure

Rinse the quinoa under running water. In a pot, combine the rinsed quinoa and the water. Bring the water to a boil, then cover and simmer for about 20 minutes. Remove from heat. Remove the stems from the figs and discard. Thinly slice the figs. Roughly chop the onion and garlic. Wash the kale. Remove any thick ribs and discard. Cut into small pieces. Heat the olive oil in a broad skillet over medium heat. Add the sliced figs, the onion and the garlic. Add the fennel seeds, black pepper and salt. Saut°°°© the mixture until the onions and garlic are lightly cooked. Add the kale and saut°°°© to wilt the kale. Remove from the heat. Allow to cool to room temperature. For the vinaigrette, combine all of the ingredients in a mixing bowl and whip until emulsified and creamy. In a mixing bowl, combine the cooked quinoa and the saut°°°©ed fig and kale mixture. Add a few tablespoons of the vinaigrette and toss. Distribute the salad between serving plates or bowls. Sprinkle the chopped nuts over the salad. Garnish with the grated parmesan. Serve the extra vinaigrette on the side.



Serves: 2 large servings or 4 smaller servings;

NUTRITION FACTS (per serving)

Daily Values


Fig Type

  • Dried

Category

  • Salads and Sides

© 2019 California Fig Advisory Board