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Contemporary healthy magazine

A delicious summer salad bursting with flavour. Make the most of the fig season with this nutty, citrusy and super fresh recipe – one of my favourites. Works great as leftovers too!

INGREDIENTS (2-3 people)
150 grammes quinoa
1/2 teaspoon ground cumin
1 tablespoon mustard seeds
2 tablespoon coconut oil
200 grammes red or pink onion (1 big onion)
2-3 cloves garlic
2 tablespoon sesame oil
2-3 tablespoon lime juice (1-2 limes)
1 teaspoon sea salt
200 grammes fresh figs
50 grammes fresh mint leaves
100 grammes raw pine nuts
cracked black pepper
Rinse the quinoa under running water to remove its bitter flavour. Throw into a pan and add double the amount of water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes or until tender and the liquid is absorbed. Set aside to cool.
Meanwhile, place a pan over low heat with no oil to gently toast the pine nuts till golden. Set aside.
Next, peel and slice the onion in half and into thin half-rings. Peel and mince the garlic finely. Now add the coconut oil to a frying pan on a medium heat. When hot, add the mustard seeds, cumin powder, garlic and onions. Sautée for 5-10 minutes or until caramelised. Set aside to cool.
In a big bowl, toss the cooked quinoa with the lime juice, sesame oil and salt. Add the caramelised onion and garlic together with toasted pine nuts, fresh mint leaves and figs, cut lengthways into quarters (with or without skin.) Finish off with a hint of cracked black pepper and serve.
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