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12 servings


0 hours 20 mins


0 hours 10 mins


0 hours 30 mins
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Quinoa Salad

2 bags of Success Boil in a bag tri color quinoa

4 cups vegetable broth

8 Oz. dried figs (about 2 1/2 cups chopped)

1 cup slivered almonds

4 chopped scallions

2 Tbsp. finely chopped mint leaves

Lemon Honey Vinaigrette

2 lemons

3 tablespoons shallots

2 tablespoons honey

5 tablespoons extra virgin olive oil




1. Add stock to a pot and bring to a boil. Add two bags of quinoa and cook for 10-12 minutes. Pull the bags out of the stock and drain well. (Do not throw out the stock) Add quinoa to a bowl.
2. Add the chopped figs to the stock still on the stove and cook for one minute just to soften the figs. Drain in a colander.
3. While quinoa is cooking, make dressing: place lemon juice, zest, minced shallot and honey in a small bowl and whisk to combine. While continuing to whisk, slowly pour in olive oil until dressing is emulsified. Add salt and pepper to taste.
4. Fluff cooked quinoa with a fork and add dressing to warm quinoa and toss to combine.
5. Add figs, almonds, mint and scallions to the bowl with quinoa. Toss all the ingredients together. Taste and adjust seasoning if needed. (Add salt, pepper and/or lemon juice if needed). Garnish with a couple of mint leaves if desired.

NOTE: Quinoa is a complete food and is packed with protein. You can eat this salad as a main meal or as a side dish. It is particularly good served at room temperature with baby lamb chops or grilled chicken breasts. This keeps in the refrigerator really well and tastes better on days two and three. Feel free to use regular quinoa in the recipe, just follow the instructions to prepare it on the packaging. I particularly like the boil in the bag quinoa because it is fast and in the middle of the week, that’s what I’m looking for. You can also try chopped prunes or raisin instead of the figs. All would taste great.