Fig, Goat Cheese, Chickpea Quinoa Salad
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This Fig Chickpea Quinoa Salad is seriously perfect for meal prepping! Loaded with veggies, easy to make, and incredibly flavorful thanks to the Fig Balsamic Vinaigrette - it's one of our favorite things to make.
Ingredients
- 1 cup quinoa, rinsed well
- 2 cups water
- 1, 15 oz can chickpeas, drained
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- ¼ cup pine nuts
- ¼ cup goat cheese
For the dressing
- ¼ cup Sutter Buttes Fig Balsamic Vinegar
- ¼ cup Sutter Buttes Arbequina Olive Oil
- 1 teaspoon Sutter Buttes Pink Himalayan Sea Salt
- 1 teaspoon pepper
- 1 tablespoon fresh basil, chopped
Directions
- To cook quinoa combine rinsed quinoa and water. Bring to a boil, then simmer for 15-20 minutes, stirring occasionally. Quinoa should absorb all water and be fluffy. Allow quinoa to cool completely.
- While quinoa is cooling, chop vegetables and whisk together the dressing. When quinoa is completely cooled, toss all ingredients together gently and serve cold!
Dressing Tip: To help emulsify dressing add 1 teaspoon of your favorite dijon mustard-Sutter Buttes Chardonnay Mustard- and whisk.
Serves 4