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Ingredients
- 4 cups arugula
- 5 dried figs cut into small pieces
- 1/2 cup toasted pine nuts
- 1 cup quinoa
- 1 avocado cubed
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- salt to taste
Ingredients
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Instructions
- Boil the water for the quinoa. Option to add a tbsp. of coconut oil for added flavor and nutrients. Cook quinoa and let cool. (If you have extra quinoa left over, have it for breakfast with nuts, berries and a dash of maple syrup…yum!)
- Spread out pine nuts on a baking sheet and place in oven for 8-10 minutes on 350. After a few minutes, shake up the sheet and put back in the oven. Toast until golden. Watch them closely or they will burn. You can also toast in a dry pan. Heat pan over medium heat. Add in pine nuts. Cook for 30 seconds and toss. Repeat until golden. Takes just a minute or two.
- Place all ingredients into a large mixing bowl and toss.
- Enjoy!
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Arugula and Fig Salad
