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Quinoa Salad with Figs and Mint

4 cups
Quinoa Salad with Figs and Mint
Quinoa Salad with Figs and MintRenee Comet / The New Jewish Table
4 cups


  • 12 dried figs
  • 2 cups quinoa
  • 4 cups vegetable stock
  • 1/2 cup Red Wine Vinaigrette (recipe follows)
  • 1/4 cup toasted pine nuts (see cooks' note, below)
  • 2 scallions, thinly sliced crosswise including part of the green (2 tablespoons)
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon freshly grated lemon zest
  • 3/4 teaspoon salt
  • Sprinkling of freshly ground black pepper
For vinaigrette
  • 1 liter of red wine
  • 1/4 cup red wine vinegar
  • 1 large egg yolk
  • 1 tablespoon whole grain mustard
  • 1 1/2 teaspoons honey
  • 1 cup canola oil
  • 1 cup olive oil

Chef notes

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.