Quinoa and Fig Salad with Lemon Dressing

Quinoa and Fig Salad with Lemon Dressing

Quinoa and Fig Salad with Lemon Dressing


Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 6



2 red capsicums 1 cup cooked quinoa
3 cups baby rocket leaves, washed
¼ cup dried figs, finely sliced
½ cup slivered almonds, toasted
zest of 1 orange
flesh of 2 oranges, chopped

½ teaspoon grated fresh ginger
½ cup fresh lemon juice
1 tablespoon honey
2 teaspoons lemon zest
½ teaspoon salt (optional)


Preheat oven to 250°C. Cut red bell peppers in half length ways and remove seeds. Place
face down on oven tray and roast for 35–40 minutes, or until blackened and sunken. Remove
from oven and place into a bowl, cover with plastic wrap and leave to cool
Once cool, peel skin from peppers and slice into thin strips
Combine roasted capsicum with cooked quinoa, rocket leaves, figs, almonds, orange zest and oranges. Mix gently to combine


Place ginger, lemon juice, honey, lemon zest and salt (optional) into a small sealed container, and
shake well to combine

Drizzle dressing over salad and toss gently to serve

This recipe was developed by Complete Health Improvement Program (CHIP). An initiative by not-for-profit organisation Lifestyle Medicine Institute, CHIP is a lifestyle intervention and education program promising to reduce disease risk factors through the adoption of better health habits and lifestyle modifications.

Credit: CHIP Eat More recipe book
For further information visit: www.sydney.chiphealth.org.au