Passover Side Dish: Fig & Almond Quinoa Salad with Lemon Honey Vinaigrette
For your Passover dinner menu, add our quinoa salad with California Dried Figs, mint, and almonds. This Passover side dish is good to make year round too.
- 2 cups quinoa
- 2 tablespoons extra virgin olive oil
- 3 1/2 cups vegetable broth
- 2 1/2 cups dried figs
- 1 cup slivered almonds
- 1 bunch scallions
- 1 cup mint leaves
Lemon Honey Vinaigrette
- 2 lemons
- 3 tablespoons shallots
- 2 tablespoons honey
- 6 tablespoons extra virgin olive oil
Place quinoa in a fine-mesh sieve and rinse thoroughly with cold water.Drain.
Heat olive oil in a medium saucepan until shimmering. Add drained quinoa and cook, stirring, until quinoa is dry and lightly toasted, about two minutes.
Add water or broth and bring to a boil. Turn heat down to low and cook quinoa, covered, for 15 minutes. Remove pan from heat and keep covered an additional 5 minutes.
While quinoa is cooking, make dressing: place lemon juice and zest,minced shallot, and honey in a small bowl and whisk to combine.
While continuing to whisk, slowly pour in olive oil until dressing is emulsified. Add salt and pepper to taste.
Fluff cooked quinoa with a fork and transfer to a large bowl. Addressing to warm quinoa and toss to combine.
Add figs, almonds, and scallions to the bowl with quinoa. Slice mint into ribbons and add it to the salad. Gently toss all the ingredients together. Taste and adjust seasoning adding more lemon juice or salt and pepper if needed.
Calories: 340kcal | Carbohydrates: 47g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 281mg | Potassium: 494mg | Fiber: 7g | Sugar: 19g | Vitamin A: 325IU | Vitamin C: 12mg | Calcium: 104mg | Iron: 3mg