Quinoa salad with figs and goat cheese

Ingredients for 2 servings:

• 75g quinoa
• 2 figs, fresh
• 1 spring onion(s)
• 2 tbsp cherries, dried
• 1 tbsp fruit vinegar (fig fruit vinegar)
• 1 tbsp vegetable broth, cold, possibly more
• salt and pepper
• 1 ½ tbsp extra virgin olive oil
• 2 tbsp parsley leaves, flat
• 1 tbsp mint leaves, fresh
• 2 goat’s cheese (coins)

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the quinoa thoroughly to remove any bitterness, cook according to the package instructions, and drain well. Trim and wash the spring onions and finely slice them. For the dressing, combine the vinegar, vegetable stock, salt, and pepper, then whisk in the oil. Add the dressing to the quinoa along with the cherries and spring onion rings and let it simmer for about fifteen minutes. Finely chop the parsley and mint, if desired, and fold them into the salad. Season to taste. Rinse and dry the figs, quarter or eighth them depending on their size, and arrange them on top of the quinoa salad along with the goat’s cheese flakes.