Figs and balsamic vinegar pair beautifully: sweet and sour in perfect balance.
Figs are very perishable, so use them in this pretty salad within a couple of days of buying them.
This fruit is packed with potassium, iron, magnesium, calcium, and vitamin B6; it improves digestion and reduces the risk of hypertension and bad cholesterol, as well as lowers blood sugar.
For a weekday lunch, cook the quinoa the night before and assemble the rest of the salad when you’re ready to eat.
½ cup quinoa 1 cup water 6 cups chopped spinach 8 ripe figs, quartered ¼ cup sunflower seeds ½ cup store-bought balsamic dressing ½ cup crumbled goat cheese .
1. Rinse the quinoa under cold running water to remove its bitter flavor.
In a small saucepan, combine the quinoa and water and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until the liquid is absorbed, 10 to 15 minutes. Transfer to a dish and refrigerate until cool.
2. In a large bowl, toss the spinach, cooled quinoa, figs, and sunflower seeds until well mixed.
Add the dressing, toss to coat, and transfer the salad to serving plates.
Top with goat cheese and serve.
SUBSTITUTION TIP: For a dairy-free and vegan option, leave out the goat cheese topping.
Or you can find good-quality vegan cheese options at most grocery stores.
PER SERVING: Calories: 348; Total fat: 12g; Saturated fat: 3g; Carbohydrates: 54g; Sugar: 21g; Fiber: 7g; Protein: 11g.