Fall Quinoa Salad
- In a medium pot, add quinoa and cover by at least 2 inches of cold water. Add enough salt to taste, bring to a boil over high heat, then reduce to a simmer and cook until the quinoa is tender. Drain and set aside or place in refrigerator.
- When ready to assemble. Combine cooked quinoa, apple, fig, pomegranate seeds, lemon, baby arugula, tarragon, shallots, and toasted pecans in a large serving bowl. Toss well.
- Drizzle with olive oil and the juice from the lemon. Season with salt and pepper and toss once more.
To Make Ahead: This salad can also be assembled fully in advance, as it improves with time as the ingredients marry flavors.
Optional: Prosciutto slices and or crumbled goat cheese or feta