Recipe: Quinoa Salad with Asparagus, Figs and Sumac Aioli

Quinoa salad with figs, asparagus and sumac aioli at Fishing with Dynamite in Manhattan Beach. Photo: Christina Gilmour

This week we spotted chef David Lefevre shopping for figs at the Santa Monica Farmers’ Market. The chef/owner of MB Post, Fishing with Dynamiteand the recently opened The Arthur J in Manhattan Beach says they are a delicate fruit – “treat them like a baby!” – but worth the effort. At The Arthur J he quickly sears figs cut side down over hot coals to caramelize the sugars. At Fishing with Dynamite he tosses fresh black mission figs with quinoa, arugula, asparagus and a dollop of sumac aioli for this refreshing late-summer salad.

Quinoa Salad with Asparagus, Figs and Sumac Aioli

From Fishing with Dynamite in Manhattan Beach, CA

Serves 4-6

Ingredients:

1/4 cup asparagus, peeled, grilled and marinated with olive oil, lemon zest and salt

1 Tbsp toasted cashews, chopped

Sumac aioli, recipe follows

3 cups quinoa, cooked and cooled


¼ cup cucumber, diced and seeded

2 Tbsp capers, chopped


2 Tbsp red onion, brunoised


½ cup arugula, chopped


½ cup cherry tomatoes, quartered 


1/8 cup olive oil

1/8 cup 
parsley, chopped

1/8 cup 
mint, chopped

lemon zest from ½ lemon

8-10 fresh black mission figs, cut in quarters

Instructions:

Cook and marinate asparagus.

Toast cashews.

Prepare sumac aioli.

Gently toss salad ingredients (from quinoa to figs) in a large bowl.

Top salad blend with asparagus, cashews, dollop sumac aioli and finish with lemon juice just before serving

Sumac Aioli

Makes 4 cups.

Mayonnaise – 4 cups

Sumac – ¼ tsp

Lemon Juice – juice from one lemon

Combine all ingredients in a large bowl.

Reserve and refrigerate remaining aioli for future use.