Roasted Fig and Hazelnut Quinoa Salad

Ingredients

• For the salad:
• 1 cup arugula, washed
• 1/2 cup red quinoa, uncooked
• 1 cup water
• 1/2 cup blue cheese, crumbled
• 12 Mission figs, stems removed, and quartered
• 1/3 cup roasted hazelnuts, coarsely chopped
• 1/2 cup fresh flat leaf parsley, coarsely chopped
• For the dressing:
• 1 tablespoon balsamic vinegar
• 1 tablespoon sherry vinegar
• 1/2 tablespoon Maple syrup
• 4 tablespoons olive oil, plus a bit more for the figs
• Pinch salt
• Pinch coarse ground black pepper

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