Summary

Ingredients

• 75 g quinoa
• 2 fig (s), fresh
• 1 spring onion (s)
• 2 tablespoon cherry (s), dried
• 1 tablespoon fruit vinegar (fig-fruit vinegar)
• 1 tablespoon vegetable stock, cold, possibly more
• salt and pepper
• 1 ½ tablespoons extra virgin olive oil
• 2 tablespoon parsley leaves, smooth
• 1 tablespoon mint leaves, fresh
• 2 goat cream cheese (Taler)

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Instructions

1. Wash the quinoa thoroughly so that the bitter substances are flushed out, cook according to the instructions on the package, drain well.
2. Clean and wash the spring onions and cut into fine rings. For the dressing, mix together the vinegar, vegetable stock, salt and pepper and beat in the oil. Add the dressing, the cherries and the spring onion rings to the quinoa and let it steep for about fifteen minutes.
3. If necessary, pluck the parsley and mint a little smaller, fold into the salad, season to taste.
4. Rinse the figs, dry them, quarter or eighth depending on the size and arrange them on the quinoa salad together with fresh goat cheese flakes.