Served hot or cold, this citrusy side is a great make-ahead dish
Prep time: 30 minutes
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!
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Missy Chase Lapine is the Sneaky Chef! Her yummy recipes get kids to scarf their veggies. Send her questions at email@example.com.