We don’t want to completely reinvent the wheel here, but we’re totally into the idea of working recipes like this one into the Thanksgiving table this year! The seasonal fruit and nut combo keeps things traditional enough and provides well-rounded nutrition plus instant fall feels. And that Sun Potion pine pollen vinaigrette? A total revelation. Read up on this gorgeous quinoa salad recipe from our girls over at Free People and get cooking stat!
Quinoa + figs + Sun Potion = true happiness. Chef Greg Glowatz is back to celebrate the end of fig season and our undying love for whole grains. Featuring Sun Potion’s pine pollen, this recipe provides a quick energy lift, rich in vitamins, minerals and amino acids. Not to mention its reputation as a potent aphrodisiac. Topped off with baby kale, blackberries and toasted pistachios, this simple dish may fast become one of your go-to’s!
Quinoa Salad With Figs, Pistachios + Pine Pollen Vinaigrette
2 tsp Sun Potion Pine Pollen (equals 4 doses, with recipe being broken into 4 portions)
3 Tbsp raw apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
1/3 cup extra virgin olive oil
salt and pepper
for the salad:
1 cup red quinoa
6 large figs, diced
1 cup halved blackberries
1/2 cup toasted pistachios, chopped
1/2 cup golden raisins
1 tsp extra virgin olive oil
1 quart baby kale
3 ribs celery, diced
Salt and pepper
To make the vinaigrette, whisk the first four ingredients together. Then drizzle extra virgin olive oil in very slowly while whisking. Season with a pinch of salt and a few grinds of black pepper.
Cook quinoa until tender in boiling salted water for approximately 25 minutes. Cool off a little and toss with vinaigrette while still warm. Then coat the chopped celery in extra virgin olive oil. Add to the quinoa along with the figs, blackberries, golden raisins and toasted pistachios. Season with salt and pepper.