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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, protein, calcium and fibre. Big benefits from a small grain! Toasting it gives it an aromatic and slightly nutty taste, a complement to the walnuts and seeds, balanced with the lemony thyme dressing. Paired with purslane, a lesser known plant that is actually a weed, rich in nutrients and full of omega-3s, along with another super food goji berries and fresh figs for natural sweetness, walnuts and seeds, the plethora of tastes and textures makes this salad gojilicious and figging good!

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

$2.99
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Serves

4

Cooking Time

30

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

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

  1. 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.
  2. 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.
  3. 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!

    4. Vanilla Thyme Oil: 

    1. Combine all ingredients in a small sauce pan over medium low heat.
    2. Simmer until it just starts to bubble then remove from the heat.
    3. Allow to come to room temperature before using.
    4. The longer it sits the more the flavor develops.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Melody Chong

See My Recipes

Melody is a holistic health coach and freelance PR/Marketing consultant. She became a Pescatarian after an in-veg-orating yoga retreat in Costa Rica. Meatless to say, she has not turned back since and feels more zest for life each day! In pursuit of a healthier whole food (mostly plant-based) diet, she converted from an avid restaurant to home foodie. She shares her inspired creations and recipes on her website blog www.melodychong.com and Facebook page www.facebook.com/thepescatarianyogi

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