The quinoa in this pretty salad is cooked in vegetable stock instead of water, which is an easy way to give the dish a flavor boost.
Soak the figs. Place the figs in a medium heatproof bowl. Add boiling water to cover; set aside until plump.
Cook the quinoa. Rinse the quinoa in water and drain. Combine the quinoa and stock in a medium saucepan. Bring to boiling over high heat; lower the heat to low, cover and simmer until the liquid is absorbed — about 30 minutes. Transfer to a large bowl and fluff with a fork.
Mix the salad. Drain the figs in a colander; transfer to a cutting board and cut into quarters. Pour 1/2 cup of the Red Wine Vinaigrette over the quinoa and toss to mix. Add the figs, pine nuts, scallions, mint, lemon zest, salt, and pepper; toss to mix. Taste the salad and add more salt or pepper if you wish.
Cooks' note: To toast pine nuts, preheat the oven to 325 degrees F. Spread the nuts on a baking sheet and bake until toasted, shaking the pan as needed so the nuts brown evenly, about five minutes.