Total time: 40 to 50 minutes
1 1/2 cups quinoa
12 dried Mission figs, roughly chopped
3/4 cup roughly chopped walnuts
1 red bell pepper, diced
1 to 2 carrots, diced
2 to 3 ribs celery, diced
4 Tbsp chopped fresh Italian parsley
1 cup canned chickpeas, drained and rinsed Salt and pepper to taste
For the dressing:
Juice of 1 large orange
3 Tbsp apple cider vinegar, or more to taste
3 Tbsp olive oil
Cook the quinoa according to package directions. (Chop the ingredients while the quinoa cooks.)
Whisk together the dressing.
Place all ingredients in a large serving bowl and toss well with the vinaigrette, seasoning to taste with salt and pepper. This is a perfect make-ahead that tastes great cold, too!
ASK THE MOM SQUAD
Missy Chase Lapine is the Sneaky Chef! Her yummy recipes get kids to scarf their veggies. Send her questions at firstname.lastname@example.org.