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Quinoa Salad with Figs, Purslane, and Goji Berries
[Vegan]

Name: Quinoa Salad with Figs, Purslane, and Goji Berries [Vegan]
Cook time: 30 min
Yield: 4 servings
Cuisine: NO info

MC By: Melody Chong

Author Bio

Melody is a holistic health coach and freelance PR/Marketing consultant. She became a Pescatarian after... Read More

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Recipe: Quinoa Salad with Figs, Purslane and Goji Berries

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Quinoa Salad with Figs, Purslane, and Goji Berries [Vegan]

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This is a Super Salad I created with organic seasonal ingredients like purslane and figs sourced from the local farmers market. It is always fun to experiment and develop new recipes with the freshest picks of the season! Quinoa, a super grain that has grown in popularity, is power-packed with antioxidants,... Read More

Ingredients You Need for Quinoa Salad with Figs, Purslane, and Goji Berries [Vegan]

1 cup quinoa (see Note)
2 cups vegetable broth or water
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons vanilla thyme oil (see ingredients and preparation) or olive oil
salt & pepper to taste
1 bunch purslane, thick stems cut away (6 ounces, about 2 cups), washed and dried
1/2 cup goji berries
3 black or Turkish figs, sliced in eighths
1/2 cup chopped walnuts, pumpkin and sunflower seeds, preferably toasted (see Cooking Tip)

Vanilla Thyme Oil:

1c grapeseed oil
1/3 of a vanilla bean scrapped
2 tablespoons fresh thyme leaves
Pinch of salt

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How to Prepare Quinoa Salad with Figs, Purslane, and Goji Berries [Vegan]

Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Meanwhile, bring vegetable broth or water to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 15 to 20 minutes. Drain any remaining water, if necessary.
Whisk lemon zest and juice, oil, salt and pepper in a large bowl. Add purslane, goji berries and the quinoa mixture. Toss to combine. Divide among 4 plates and top with figs, walnuts, pumpkin and sunflower seeds. Ready to serve!