Warm Quinoa and Fig salad

The end of summer marks the beginning of school and the end of vacations, but there is something to look forward to. The fleeting days of warmth bring about Fig season. The unique texture and subtle sweetness of a fig almost makes me forget the lingering triple digit weather of the desert. This dish not only looks good, but it's good for you. Quinoa ( pronounced "keen wa") was once refereed to by the ancient Inca as "chisaya mama" ( mother of all grains). Ironically it actually is not a grain, but rather a seed that contains 8 grams of protein per serving along with all eight essential amino acids in other words it is a vegetarian's bff. Since quinoa contains no wheat or gluten this dish also gets green lighted for those with gluten and wheat allergies.




Here's what you need:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 bay leaves
• 1/2 cup yellow peppers chopped
• 6 large black figs quartered and sliced
• 2 tablespoons cilantro leaves chopped
• 1/4 cup of feta (optional)

Here's what you gotta do:

1. In a medium sauce pan add vegetable broth, quinoa, and bay leaves and bring to a boil over a medium high heat. 
2. Lower heat and let the quinoa simmer for 25 minutes. (Liquid should be gone and you will see the white ring around the grain when it is ready.) Remove from heat and let cool for 3 minutes
3. Remove Bay leaves and add yellow peppers and cilantro (and feta).
4. Divide to mixture into four serving dishes and top with each dish with 1/4 of figs.

                                                      Life is Delicious...Go Taste it!