For the salad:

1/2 cup quinoa

4 ounces arugula

8-10 fresh figs, stems removed and quartered

1 cup halved red grapes

1/4 cup roughly chopped almonds

2 scallions, thinly sliced

For the vinaigrette:

3 Tablespoons Pompeian Robust Extra Virgin Olive Oil

1 Tablespoon sherry vinegar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper


  1. In a small saucepan, bring the quinoa and 1 cup water to a boil. Reduce heat, cover and simmer for 10-12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool for 10 minutes.
  2. Combine the quinoa, arugula, figs, grapes, almonds and scallions in a large bowl.
  3. Whisk together Pompeian Robust Extra Virgin Olive Oil, sherry vinegar, salt and pepper in a small bowl. Dress the salad with the vinaigrette.