Mediterranean Quinoa Fig & Feta with Balsamic Dressing is an adaptation from an oat berry pilaf in the How Can It Be Gluten Free Cookbook, which is the BEST gluten free cookbook I’ve found! My copy of the book is falling apart due to so much use! I highly recommend this cookbook.
Served warm this can be a lovely pilaf, served cold it makes a delicious salad.
With the exception of the water and quinoa ratio, the rest of the ingredients do not have to be followed exactly. You can double the dressing, especially if making it into a salad.
Mediterranean Quinoa Fig & Feta with Balsamic Dressing
Mediterranean Inspired Quinoa Fig & Feta With Balsamic Dressing
This recipe is an adaptation from the How Can It Be Gluten Free Cookbook, which is the BEST gluten free cookbook I’ve found! My copy of the book is falling apart due to so much use! I highly recommend this cookbook.
With the exception of the water and quinoa ratio, the rest of the ingredients do not have to be followed exactly. You can double the dressing, especially if making it into a salad.
Notes
Served warm this can be a lovely pilaf, served cold it makes a delicious salad.
Ingredients
- 1 Cup Quinoa
- 2 cups water
- 1/2 cup chopped figs
- 1/2 to 1 onion, minced (and divided)
- 2 teaspoons basil
- 1/2 cup chopped pecans or walnuts
- 1/4 cup Italian flatleaf parsley or scallions, chopped (optional)
- 1 cup crumbled feta, blue cheese or gorgonzola (or a mix)
- Capers (optional)
- Salt & Pepper to taste
- DRESSING
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- Juice from 1 lemon (2 if you love lemon)
- Fresh basil to garnish
Instructions
- Wash the quinoa and drain well (a couple hours is good). Toast the quinoa. Add the water, figs, and half the onions. Bring to boil, reduce heat, cover, and simmer 15 minutes.
- After 15 minutes turn the heat off, drape a clean towel over the top of the pan, put the lid on, and allow to rest 15 minutes.
- After 15 minutes, fluff, add remaining ingredients and mix.
- Garnish with basil and serve!
- May be served warm or cold.
