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
- 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.
- Combine the quinoa, arugula, figs, grapes, almonds and scallions in a large bowl.
- Whisk together Pompeian Robust Extra Virgin Olive Oil, sherry vinegar, salt and pepper in a small bowl. Dress the salad with the vinaigrette.