Fig & Grape Quinoa Salad

I wasn’t planning on sharing this with you just yet because I’m not 100% happy with the photos. Yes, I am actually that vain. I knew the stores would be closed today for Good Friday, so yesterday I got me some dried cannellini beans, chard, and pearled barley, with a vague plan to creating something totally different, though I’m not exactly sure what it was to be.

However my plans have been thwarted by a nasty cold, confining me to bed all day while everyone else is frolicking around at the easter fair and enjoying the early autumn sunshine. We are close enough to the fair grounds that I can actually hear people squealing on the rides. Not fair people. Not fair and not cool.

So from my comfy bed I share with you this fig and grape quinoa salad I made last week.



Now don’t let my lack of photo enthusiasm put you off the recipe, because the dish itself is pure magic. I cooked some black quinoa and, after letting it cool, tossed in some fresh figs, wine grapes, and green onions (spring onions). Then I topped it with some toasted almonds, goats feta, and a lip-smackingly good, musky balsamic reduction.

I cooked the quinoa just until it still had a little crunch left in it which I find a lot more enjoyable than mushy quinoa. The crunchy toasted almonds, pert grapes, soft figs, and velvety cheese, along with the slightly toothy quinoa provided a symphony of texture that I love in a good salad.

The balsamic reduction really set it off. I reduced it with a little brown sugar because I knew the balsamic I had on hand was not exactly the best (I got it at the supermarket). If you have a supermarket balsamic, chances are it is not the real thing so reducing it really helps to concentrated the grape musk. If you have real balsamic – the one that takes 12 years to make – you won’t need to reduce it. Enjoy!

PS – got any ideas for my cannellini beans and chard? I’m hoping tomorrow I’ll be back on deck and able to cook something…

Fig & Grape Quinoa Salad Recipe
Use whatever quinoa you like. I find the black and red quinoa takes a little longer to cook so doesn’t go mushy quite as easily as the white quinoa.

1 cup black quinoa, cooked and cooled

8 small figs, quartered
1 cup wine grapes, halved

5 spring onions (green onions), chopped
½ cup almonds

2oz / 60g goats feta, chopped or crumbled
2 tablespoons good quality olive oil
3 tablespoons genuine balsamic vinegar (aged 12 years) or ½ cup commercial balsamic vinegar plus 1 teaspoon brown sugar

Rinse the quinoa in a fine mesh sieve, then place in a medium saucepan with 2 cups water and a big pinch (or two) of sea salt. Bring to the boil, then reduce heat and simmer for 17 min. At this point the quinoa should have a slight crunch when you bite it – I prefer it this way as it adds a nice texture to the salad. Remove from heat and drain any remaining liquid, if any. Set aside to cool.

Roughly chop the almonds and place on a baking tray. Bake at 350F / 180C for 10-12 minutes, stirring once or twice, until golden toasted.

If using a commercial balsamic, place in a small saucepan and stir in 1 teaspoon brown sugar. Heat over medium heat until it has reduced by slightly more than half. Remove from heat.

After the quinoa has cooled, gently mix it with the figs, grapes, green onions, two thirds of the goats feta, and two thirds of the toasted almonds. Mix in the olive oil, a couple pinches of sea salt and some fresh ground black pepper to taste. Drizzle over the balsamic and then top with remaining goats feta and toasted almonds.

Makes 4 servings.