Sometimes I cook too

I purchased a giant bag of Quinoa (pronounced keen-wa) at Costco recently and have since been experimenting with this curious little grain. One night I threw in everything I had on hand, including fresh figs, and came up with the recipe below. BD and I both loved it and licked the bowl completely. I've made it several times since, each time improving upon the last. The recipe is now ready for the court of public opinion. Trust me, the fresh figs really make it groovy. I crave it. This salad is light and healthy with a perfect balance of carbs, healthy fat, and calories. Did I mention that it's delicious too?
Quinoa Salad with Fresh Fig
Servings: 4
Prep time: 20 minutes

1 cup uncooked quinoa
2 dozen grape tomatoes, quartered
6 whole fresh figs, diced
1 big handful baby spinach, chopped
1/4 cup raw cashews, roasted and roughly chopped
2 tbsp extra virgin olive oil
1-2 ounces goat cheese, to taste, crumbled
Salt and pepper

Begin cooking quinoa according to package directions. Even though the bag says "pre-washed" be sure to rinse thoroughly before cooking. You never know. In a small skillet over medium heat slowly roast cashews until warm and barely browning. Combine grape tomatoes, figs, spinach, and cashews in a large mixing bowl. Add 2 tablespoons extra virgin olive oil, a pinch of salt, and a few generous grinds of black pepper. Toss ingredients to evenly distribute the oil and seasoning. Add the cooked quinoa and crumbled goat cheese. The goat cheese melts almost instantly and makes the salad just slightly rich and creamy. Add as much or as little as you'd like. Although, if you're looking for a lighter version, this salad is perfectly delicious without the cheese. Add lemon juice instead.

I really love it when my food is this colorful, don't you? Now...plate, serve, devour. Or better yet, bottle some up and deliver to a dear friend. XOXO
P.S. if you try it, let me know!