Chef Rick Vonk is too good to us! He created this dish back in 2020 when he had some extra time on his hands. It started out with 4 simple ingredients. He kept adding until it was perfect. It’s a great mix of savory and sweet, with a brightness from the cucumbers and lime zest, to the acidity of the tomatoes and lime juice.
Rick told us, “This go around we tried cooking our quinoa in a mix of vegetable stock and black Figgee. Can I just say…this brings the dish to a new level! The flavors are not only deepened but accentuated, which only serves to please your palate once you take that first bite. Please…enjoy this dish! I know Stacey and I will!”
Try this recipe, share it with your friends, and tag us on social media using #Figgee!
1 Cup Multi-colored Quinoa
1 Cup Vegetable Stock
1 Cup Figgee
1 Medium Size English Cucumber, Diced
1 Cup Cherry Tomatoes, Quartered
1/2 Red Onion, Diced
1/4 Cup Chopped Cilantro
Zest of One Lime
Juice of Two Limes
2 Tbsp Good Olive Oil
1 Tbsp Agave
Cook quinoa by combining vegetable stock and Figgee in a small saucepan. Bring to a boil, then add quinoa and stir to break up any clumps. Season with salt and pepper, then bring to a boil and cook for 3-4 minutes. Reduce heat and simmer for 12 minutes or until the quinoa is cooked through. When finished cooking, remove from heat and let cool slightly.
While the quinoa is cooking, do the prep work on the onion, tomato & cucumber. Place in a bowl and set aside. Combine the olive oil, agave, and lime juice in a separate bowl and season with a pinch of salt. Using a whisk blend these ingredients together, then pour over the prepped tomatoes, onions, and cucumber. Take the time now to chop your cilantro, and zest one lime over the mixture.
When ready to serve, spoon quinoa into a small bowl, then spoon the topping over it, making sure you get enough of the dressing. Sprinkle the cilantro over the top and enjoy!
This dish goes compliments almost any meal as a side dish!