Roasted Fig And Hazelnut Quinoa Salad

• For the salad:
• 1 cup arugula, washed
• 1/2 cup red quinoa, uncooked
• 1 cup water
• 1/2 cup blue cheese, crumbled
• 12 Mission figs, stems removed, and quartered
• 1/3 cup roasted hazelnuts, coarsely chopped
• 1/2 cup fresh flat leaf parsley, coarsely chopped
• For the dressing:
• 1 tablespoon balsamic vinegar
• 1 tablespoon sherry vinegar
• 1/2 tablespoon Maple syrup
• 4 tablespoons olive oil, plus a bit more for the figs
• Pinch salt
• Pinch coarse ground black pepper

1. Preheat oven to 350F
2. Line a baking sheet with the figs and coat them with about 1 tsp olive oil, salt and pepper. Place in the oven and roast for no longer than 20 minutes.
3. In a small saucepan, add the quinoa and water and cook until the liquid is absorbed and the quinoa has cooked.
4. n a small bowl, whisk together the vinegars, syrup and olive oil. Set aside.
5. n a large bowl, add the arugula, cooked figs, cooked quinoa, blue cheese, hazelnuts, and parsley. Add the dressing, season with salt and pepper, and toss thoroughly to coat.

salad, arugula, red quinoa, water, blue cheese, hazelnuts, flat leaf parsley, balsamic vinegar, sherry vinegar, maple syrup, olive oil, salt, ground black pepper

Taken from food52.com/recipes/35499-roasted-fig-and-hazelnut-quinoa-salad (may not work)