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Fig Hibiscus Quinoa Salad with a Fig Feta Vinaigrette - CaliZona

4 - 6 servings

Ingredients

Hibiscus Champagne Vinegar Flowers

  • 1/2 Cup Dried Organic Hibiscus Flowers
  • 1/2 Bottle Champagne Vinegar I used Napa Valley Naturals

Feta Vinaigrette - Approx. 1  Cup

  • 1 Cups about 7 – 10 Fresh Figs – quartered
  • 1/4 Cup Feta Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Hibiscus Vinegar or Champagne Vinegar
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1/2 Teaspoon Dijon Mustard
  • 1 Small Clove Garlic
  • 1 Teaspoon Sea Salt

Quinoa

  • 1  Cup Dried Quinoa
  • 1 3/4 Cups Filtered Water
  • 1 Vegetarian Bouillon Cube - unsalted or low salt
  • 1/2 Teaspoon Sea Salt

Salad

  • 1/2 Cup Champagne Hibiscus Flowers - or to taste
  • 1/2 Fennel Bulb - thinly sliced
  • 1/4 Red Onion - thinly sliced
  • 1 Cup Basil - chiffonade
  • 3/4 Cup Feta Cheese - crumbled
  • 8 Fresh Black Mission Figs - quartered
  • 1 Cup Toasted Almonds - or more - top on individual salads - optional

Garnish - optional

  • Fennel Fronds - thinly sliced
  • Toasted Almonds

Instructions

Hibiscus Flowers

  1. Prepare this 4 days to a week ahead.
  2. Add the hibiscus flowers to a glass jar and pour the vinegar over the hibiscus flowers.  Let sit for 4 days to a week. (I did a week)
  3. Strain into another jar.
  4. Save the hibiscus champagne vinegar for the vinaigrette

Vinaigrette

  1. Put all the ingredients into a food processor or blender and blend well.  Set aside.

Quinoa

  1. Measure the quinoa and water then add to a small saucepan.
  2. Add the bouillon cube, olive oil and salt.
  3. Bring to a boil uncovered, mash the bouillon cube then turn the heat down between medium-low and low heat.
  4. Cover for 15 minutes. (use a timer)  Turn off the heat and let sit for 10 minutes.

Assemble

  1. Add the quinoa to a large bowl and fluff with a fork to break up any clumps and let cool.
  2. Mix the hibiscus flowers, fennel, onion and basil into the quinoa and then carefully stir in the feta crumbles and figs.
  3. Or add everything on top of the quinoa on a large platter.
  4. Top individual salads with the vinaigrette, almonds and fennel fronds.