Warm quinoa salad

  (Anne Cusack / Los Angeles Times)


Dear SOS: I ordered the warm quinoa salad at Fig Restaurant in Santa Monica a couple months ago during DineLA and haven't been able to stop thinking about it since. I would love to have the recipe. Please help!

Thuy Hua

Los Angeles

Dear Thuy: Fig Restaurant was happy to share its recipe for this warm, colorful salad, which we've adapted below.

Warm quinoa salad

Total time: About 1 hour

Servings: 4

Note: Adapted from Fig Restaurant. Red quinoa is available at well-stocked markets.

Orange blossom vinaigrette

1 cup orange juice

1/4 cup orange blossom honey

1/2 cup white balsamic vinegar

1 cup olive oil

Salt and pepper

1. In a small saucepan, bring the orange juice to a simmer. Reduce the orange juice by one-third to yield two-thirds cup, about 10 to 12 minutes. Remove from heat and place the reduced orange juice in a medium bowl. Set aside until cool.

2. To the reduced orange juice, whisk in the honey and then the vinegar. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper. Cover and refrigerate until needed. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the dressing should keep for about 5 days, refrigerated.

Salad and assembly

1/4 pound peeled, seeded butternut squash, cut into 1/2-inch cubes (about 1 cup)