Directions:
- Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry, and set the currants aside.
- Place the quinoa in a fine-mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low, and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.
- Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up to 3 days. The salad can be served cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.36 Kcal (1538 kJ) | ||
| Calories from fat | 36.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 6% | |
|---|---|---|---|
| Cholesterol | 4.5mg | 2% | |
| Sodium | 242.77mg | 10% | |
| Potassium | 786.92mg | 17% | |
| Total Carbs | 52.18g | 17% | |
| Sugars | 15.11g | 60% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 12g | 24% | |
| Vitamin C | 114mg | 190% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 12.3mg | 68% | |
| Calcium | 68.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.96 Kcal (360 kJ) | ||
| Calories from fat | 8.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 6% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 2% | |
| Sodium | 56.81mg | 10% | |
| Potassium | 184.13mg | 17% | |
| Total Carbs | 12.21g | 17% | |
| Sugars | 3.54g | 60% | |
| Dietary Fiber | 1.57g | 27% | |
| Protein | 2.81g | 24% | |
| Vitamin C | 26.7mg | 190% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 2.9mg | 68% | |
| Calcium | 15.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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