Arugula and Fig Salad
  1. 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!)
  2. 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.
  3. Place all ingredients into a large mixing bowl and toss.
  4. Enjoy!
Arugula and Fig Salad