Inspired by my trees dripping with figs and almonds, the long awaited gentle cooling in the weather and my regular Sunday trip to Santa Maria market that is abundant with local grapes, ecological veggies, almonds and fresh herbs.
I love quinoa rather than traditional bulgur wheat. I am a fan of the gluten-free seed quinoa, rather than a wheat based grain. Quinoa is rich in protein, making it a more complete food, anti-inflammatory and nutrient dense.
This dish is rich in vitamins from the figs and grapes, protein and essential fat from the almonds and minerals from the herbs. Fresh herbs are known as bitter-greens that support our liver, assisting detoxification, whilst also calming the gut.
Local honey is readily available in Mallorca. Peras and Pears in Portals stock a great selection of organic honey. Even major supermarkets on the island have lovely glass jars of local varieties. Avoid the commercial plastic bottles of honey, over processed and lacking in properties to boost our immune systems.
A very simple, yet nourishing dish to enjoy!
1.5 cups quinoa
3 cups vegetable stock
1 tsp turmeric powder
250g local white grapes, halved and deseeded
4 fresh local figs, diced
150g local fresh almonds
½ teaspoon Allspice or cinnamon
4 spring onions, thinly sliced
2 handfuls flat leaf parsley, finely shredded
1 handful mint (herba Buena), finely shredded
6 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice, lime juice or try apple cider vinegar
2 teaspoons of local honey
1 garlic clove, crushed
Rinse the quinoa and place into a saucepan
Add turmeric to the stock and cook over a moderate heat for about 10 minutes, remove from the heat, cover and leave it to absorb any remaining water for 10 minutes, then leave to cool
Chop the almonds and lightly brown in a pan with the allspice
Whisk the dressing ingredients in a bowl with a fork or shake together in jam jar.
Place grapes, figs, almonds, onions and herbs in a bowl, combine the quinoa and pour over dressing. Mix well
This can be a side dish or serve with crumbled feta, toasted seeds or sliced avocado on a bed of rucola or watercress as a main.