Roasted fig and hazelnut quinoa salad

Indulge in the delightful flavors of roasted figs and toasted hazelnuts in this tantalizing quinoa salad. Perfect for a gourmet culinary experience.

Ingredients:

• 1 cup arugula, washed
• 1/2 cup red quinoa, uncooked
• 1 cup water
• 1/2 cup blue cheese, crumbled
• 12 Mission figs, stems removed, and quartered
• 1/3 cup roasted hazelnuts, coarsely chopped
• 1/2 cup fresh flat leaf parsley, coarsely chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon sherry vinegar
• 1/2 tablespoon Maple syrup
• Pinch salt
• Pinch coarse ground black pepper

Instructions:

1. Begin by heating the oven to 350F
2. Prepare a baking sheet by arranging the figs and drizzling them with approximately 1 tsp of olive oil, along with a sprinkle of salt and pepper. Transfer to the oven and bake for up to 20 minutes.
3. Take a small saucepan and combine the quinoa and water. Cook until all the liquid is absorbed and the quinoa is fully cooked.
4. Mix the vinegars, syrup, and olive oil in a small bowl. Keep aside.
5. Combine arugula, roasted figs, cooked quinoa, blue cheese, hazelnuts, and parsley in a large bowl. Pour the prepared dressing, season with salt and pepper, and mix everything well to ensure an even coating.

Summary:

• Calories: 2060 kcal
• Fat: 128 g
• Protein: 43 g
• Carbs: 208 g
• Potassium: 2893 mg
• Magnesium: 444 mg