Fig, Goat Cheese, Chickpea Quinoa Salad
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