Did you know that there are more than 700 varieties of figs around the world?
They’re in season now, but their season is pretty short. Make sure you get them and enjoy every bite.
Figs are not only delicious, but contain various nutrients like potassium, calcium, and fiber.
Enjoy on its own, or add them to pizzas and salads. How about our Fig and Quinoa Salad for tonight?
1/4 cup cooked quinoa
1 cup salad leaves (lettuce, spring mix, etc.)
1/2 bell pepper
5 cherry tomatoes
5 mint leaves
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp soy sauce
1 tsp Dijon mustard
Cook quinoa according to instructions and let it cool (we need 1/4 cup cooked)
Rinse the salad leaves. Rinse and slice bell pepper. Rinse and cut cherry tomatoes. Toss them together in a large bowl.
Rinse and cut figs in half. Add the cooked quinoa, figs and mint leaves to the salad. Toss well.
In a small bowl, mix olive oil, lemon juice, soy sauce, and Dijon mustard.
Pour the dressing on the salad.
Farm Fresh and Fast: Figs. University of Georgia Extensions. January 2017. https://www.fcs.uga.edu/docs/FDNS-E-167-8.pdf