Sweet and Spicy Quinoa Fig Salad

Keep this tasty salad vegetarian, or add diced cooked chicken to make it a heartier main dish. Or pair with Sour Cherry Chipotle Chicken for a perfect summer meal.

Prep time: 15 minutes

Cook/stand time: 22 minutes

Chill time: at least 1 hour

Fig Chili Vinaigrette:

1/2 cup extra-virgin olive oil

1/3 cup Dalmatia Fig Chili Spread

6 tablespoons wine vinegar

1 teaspoon sea salt, or to taste

Freshly ground pepper to taste

Salad:

1 1/2 cups quinoa

2 cups vegetable or chicken broth

1/2 cup minced red onion

1/3 cup diced red bell pepper

1/3 cup chopped fresh cilantro

1 large firm but ripe avocado, peeled pitted and cut into bite-size pieces

1/2 cup sliced, slivered or chopped almonds, toasted (optional)

Whisk together all dressing ingredients in a medium bowl. Cover and refrigerate until ready to use. (May be prepared 1 week ahead.)  Rinse quinoa in a fine mesh strainer; drain well. Bring broth and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and let cool. Transfer to a large bowl and pour dressing over quinoa; stir well to coat. Add onion, bell pepper and  cilantro; cover and chill for at least 1 hour. Lightly stir in avocado and transfer to a decorative bowl. Sprinkle with almonds, if desired. Makes 6 servings.

Recipe tip: Salad may be prepared and stored, covered, in the refrigerator up to 2 days ahead without avocado and nuts. Lightly stir in avocado and  sprinkle with almonds just before serving.