You are here: Home » Recipes » Quinoa, Sweet Peppers and Fig Salad Quinoa, Sweet Peppers and Fig Salad Recipe by Our Cookbook Collection Yield 4 servings Quinoa, a native South American grain, has a wonderfully fluffy texture that tastes nutty and sweet with a bite somewhere between couscous and brown rice. Quentin Bacon PrintEmail Quinoa's earthy flavor is enhanced with sweet figs and dried currants. The currants get softened in sherry first, so they become buttery and musky. Ingredients 1 cup dry sherry1/2 cup dried currants1 cup quinoa2 1/2 cups chicken broth2 scallions, white and light green parts only, thinly sliced1 cup fresh figs, stemmed and chopped1 carrot, finely chopped1/4 green bell pepper, finely chopped1/4 red bell pepper, finely chopped1/4 yellow bell pepper, finely chopped1/4 cup finely chopped fresh cilantro1/3 cup citrusy vinaigrette Instructions 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 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. Reprinted with permission for Lorena Garcia’s New Latin Classics: Fresh Ideas for Favorite Dishes (Ballantine Books, 2011).